Cauliflower Parsnip Soup

I don’t usually like when books and blogs are filled with recipes for smoothies or salads or soups…I mean it’s just throwing together a bunch of veggies or fruits in whatever combination you have handy. Hardly a real recipe! But I’ve been on a soup kick and in case you need some inspiration, here’s another one!

Ingredients:

1 head of cauliflower, chopped

6 parnsips, chopped

1 leek, chopped

4-6 garlic cloves, chopped or pressed

2 Tbsp olive oil

several pinches of salt and pepper

several pinches of red pepper flakes

1/2 tsp rosemary

4 cups vegetable broth

2 cups water

Directions:

Preheat oven to 400 degrees

Mix all ingredients together in a large bowl and spread onto a baking sheet and roast until cauliflower is browned and parsnips are softened.

Transfer to a large stock pot and add 4 cups of vegetable broth and 2 cups of water. Bring to a boil and then lower heat and simmer for 20-30 minutes.

Use an immersion blender or transfer soup to a blender and puree until smooth. Add salt and pepper to taste.

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