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.
Ingredients
- 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)
Instructions
- Preheat oven to 450 degrees F.
- Place cauliflower on one baking sheet with 1 tablespoon oil and rosemary.
- Place chickpeas on another baking sheet with a 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 the last tablespoon of oil to a 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 a boil.
- Reduce to a simmer and place a lid on the 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 a 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 a swirl of coconut milk and olive oil, then top with cauliflower, chickpeas, and fresh thyme leaves.