When winter comes, I love experimenting with different vegetables to come up with satisfying and delicious soup recipes. This recipe is a perfect example, where I used some of my favorite vegetables: cauliflower and parsnips. The combination of both vegetables gives this soup a creamy, mildly sweet flavor, and combined with my go-to broth base, Better than Bouillon, this soup is the ultimate comfort food. The best part of Better than Bouillon, is that a little bit goes a long way. By simply diluting 1 teaspoon of the mix with 1 cup of boiling water, you instantly have a delicious broth. This recipe is a perfect soup to accompany any main course such as a barbecued chicken or a nice seared steak. Alternatively, serve it with warm bread and a farro salad (available next week on the blog).
2 tablespoons olive oil
1 medium onion, chopped
1 leek, tough outer layers removed and chopped
2 cloves garlic, minced
3 parsnips, peeled and diced
1/2 cup heavy cream
1 cauliflower head, florets only
4 teaspoons Better than Bouillon, roasted Garlic Base, diluted in 4 cups hot water
1/4 cup flour
Salt and pepper
Prep Time: 20 minutes
Cook Time: 20 minutes
In a saucepan, heat the olive oil.
Add the onions and cook until translucent.
Add the leeks and the garlic. Cook for 5 minutes.
Add the flour and mix to combine well with the vegetables.
Add the heavy cream and stir to allow the flour to absorb the liquid.
Add the parsnips and the cauliflower florets. Cook for 2-3 minutes.
Add the broth.
Bring the soup to a boil, then turn down the heat and allow the soup to simmer for 20 minutes until the vegetables are tender.
Season to taste with the salt and pepper.
Emulsify the soup with a hand help blender.
Serve with warm bread.