Walked around our neighborhood farmers market this past weekend and bought some fresh produce and vegetables picked right before the rooster sounded his morning alarm. One farmer had the largest head of cauliflower I’ve ever seen and only 4.00$ a head. Now the problem was, how much cauliflower can one person eat. So, I made Cream of Cauliflower and Parsnip Soup. This soup turned out to be very thick, subtly nutty-tasting, and oh so good. Very easy once all the prepping is out-of-the-way.
CREAM of CAULIFLOWER and PARSNIP
Prep Time: 5-10 minutes – Cook Time: 20 minutes – Servings: 4
1 teaspoon olive oil
4 ounces mushrooms, cubed
2 shallots, sliced
2 large potatoes, peeled and cut into 1/2-inch cubes
2 cups cauliflower florets
1 cup parsnips, thinly sliced
2 cups vegetable stock
1/2 cup skim milk
1/2 teaspoon sage
1/8 teaspoon white pepper
salt to taste
paprika and fresh parsley sprigs for garnish
- Heat the oil in a 6-quart pot over medium-high heat for 1 minute.
- Add the mushrooms and shallots and saute for 3 minutes.
- Stir in the potatoes, cauliflower, parsnips, and stock.
- Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 10 minutes.
- Using a food processor, puree the mixture. You may use a handheld immersion blender also.
- Stir in the milk, sage, and pepper.
- Warm the soup until it is hot throughout about 5 minutes; do not boil.
- Taste and season with salt if needed.
- Garnish each bowl with the paprika and parsley.
Each serving: About 158 calories, 6 g protein, 31 g carbohydrate, 2 g total fat [trace saturated], trace cholesterol, 471 mg sodium.