Parsnip & Herb Soup
Parsnip & Herb Soup
These days my local farmers market is loaded with root vegetables, and I am always looking for creative ways to incorporate them into my cooking. Parsnips are hard to incorporate into our meals, though, as they tend to be a bit on the bitter side and my kids don’t really like them. I decided to try to make a soup with them and add lots of herbs to mask the bitter taste, and…It worked! My kids absolutely love this soup.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 6
- 3 tablespoons extra virgin olive oil (divided)
- 2 tablespoons rosemary
- 1 head cauliflower (cut into small pieces)
- 1 can chickpeas (15 ounces, drained, rinsed, dried well)
- 1/2 onion (minced)
- 2 cloves garlic (minced)
- 6 parsnips (peeled, diced)
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons herbs de Provence
- 5 sprigs thyme (leaves only)
- 4 cups vegetable broth
- 1 can coconut milk (13.5 ounces)
- Salt & pepper (to taste)
Preheat oven to 450 degrees F.
Place cauliflower on one baking sheet with 1 tablespoon oil and rosemary.
Place chickpeas on other baking sheet with tablespoon of oil.
Roast both until crisp and caramelized (about 30 minutes for cauliflower and 40-45 minutes for chickpeas).
Season generously with salt and pepper and set aside about 1/2 cup each for garnish.
Add last tablespoon of oil to large pot along with onion and sauté until soft (about 5 minutes).
Add garlic and sauté for another 30 seconds.
Add parsnips, cumin, herbs de Provence, thyme leaves, and broth, and bring to boil.
Reduce to simmer and place lid on pot, then simmer for about 20 minutes.
Add cauliflower and chickpeas (minus 1/2 cup each saved for garnish) and cook until everything is very soft (about 5 minutes).
Using hand blender or regular blender, puree until smooth.
Add coconut milk and puree again to incorporate.
Season with salt and pepper to taste.
To serve, add swirl of coconut milk and olive oil, then top with cauliflower, chickpeas, and fresh thyme leaves.