Remember that first crisp day after a long summer? When the air turns cool, and all you crave is comfort food that warms you from the inside out?
This roasted parsnip, and cauliflower soup is my go-to solution (along with roasted vegetables or short ribs!).. It's not just any soup, though; it's packed with flavor and healthy goodness.
Plus, unlike my mom’s potato soup which seemed to take all day to make, this soup recipe comes together in under an hour—perfect for busy weeknights with the family.
This soup is where my love for quick and easy meals meets the satisfaction of feeding my family something delicious and nutritious. Roasting the vegetables beforehand is key.
It brings out their natural sweetness and adds a depth of flavor that simply simmering wouldn't achieve. Experiment with spices, toppings and fresh herbs to kick the flavor up even more.
Additionally, using pre-made chicken stock saves valuable time without compromising on taste.
This recipe is also a sneaky way to get extra veggies into your kids' diets. Parsnips, those often-overlooked root vegetables, turn beautifully creamy when blended, and the cauliflower adds a mild, satisfying bite.
Top it all off with some buttery rosemary croutons for a delightful textural contrast, and dinner is served!
This soup also reheats like a dream, making it perfect for meal prepping. Cook a double batch on the weekend and enjoy cozy lunches throughout the week.
FAQs
What can I serve with roasted parsnip and cauliflower soup?
The soup can be enjoyed on its own for a light lunch or accompanied by a green salad, crusty bread, grain bowl, or your favorite meat dish.
How do I store roasted parsnip and cauliflower soup?
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze roasted parsnip and cauliflower soup?
Yes! Let the soup cool completely, then portion it out into freezer-safe containers. Soup will stay good for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating.
Can I make this dish plant-based?
To make this dish plant-based, opt for vegetable stock instead of chicken stock (you could even try making your own with seasonal veggies!). Replace the milk, cream, and butter with their plant-based counterparts.
Plant milks like almond, oat, or cashew milk work well, and there are many delicious vegan butter and cream cheese alternatives available.
The parsnip and cauliflower soup is pretty thick. How can I thin it out?
Simply add a splash of extra milk or chicken stock, a little at a time, until you reach your desired consistency.
