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!
1 head of cauliflower, chopped
6 parnsips, chopped
1 leek, chopped
4-6 garlic cloves, chopped or pressed
1 Tbsp olive oil (optional) or use water
several pinches of salt and pepper
several pinches of red pepper flakes
1/2 tsp rosemary
4 cups vegetable broth
2 cups water
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.