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Creamy Parsnip and Purple Cauliflower Soup with Chives

Pureed soups bring all the goodness of a smoothie, without the sugar. Each satisfying bowl gets you several servings of vegetables, and a bonus serving or two of healthy fats. Like red wine and blueberries, the pretty purple cauliflower brings extra antioxidants. The addition of fragrant parsnips bring an injection of Vitamin C, as well as lots of soluble fiber. Save a few of the smaller cauliflower florets to roast separately, as they make a vivid garnish along with the chives.

  • Author: Food Sense Now
  • Yield: 6-8 Servings

Ingredients

  • 1 medium Head of Purple Cauliflower, broken into florets (about 4 Cups)
  • 1 Parsnip, cut into inch-long pieces (about 1 Cup)  It is not necessary to peel the Parsnip
  • 1/2 Onion, roughly chopped (about 2/3 of a Cup)
  • 1 Clove or 2 tsp minced Garlic
  • Water to cover (about 4 Cups)
  • Small Sprig Rosemary (optional)
  • 1 /2 cup Raw Cashews (whole or pieces)
  • 2 tsp Sea Salt and 1 tsp Black Pepper
  • 1 tsp Apple Cider or Sherry Vinegar
  • pinch (1/8th tsp) of Nutmeg
  • Optional:  4 Tbsp Coconut Oil or Vegan Butter (Foodsense, Now recipes use Miyoko brand)
  • 3 or 4 chives; thinly sliced crosswise

Instructions

  • Set aside about ½ cup of the tiniest of the Cauliflower florets. Toss with Olive Oil and salt and roast in 400 degree oven for 20 minutes
  • In a large 5 quart pot, combine the remaining Cauliflower; Parsnip chunks, Onion, Garlic and Rosemary. Cover with water (just barely over the vegetables)
  • Cook over high heat until vegetables are tender (about 20 minutes)
  • Cool slightly if desired.
  • Add Cashews, Salt, Black Pepper, Vinegar, Nutmeg and Coconut Oil or Butter to Blender. Ladle Cauliflower mixture into blender. Puree until smooth
  • Adjust consistency with water if necessary
  • Adjust flavor with Salt and Pepper if necessary

Notes

Special Equipment:

  • A Blender (Preferably a high speed blender such as a Vitamix)
  • 5 Quart pot

Nutrition

  • Calories: 360
  • Sugar: 6g
  • Sodium: 626mg
  • Fat: 28g
  • Saturated Fat: 13g
  • Unsaturated Fat: 13g
  • Carbohydrates: 21g
  • Fiber: 5g
  • Protein: 9g