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Cauliflower Parsnip Soup

We loved this recipe from Bandier. Such a simple, delicious and healthy winter soup.

"This recipe requires cutting four items and turning on the oven and blender. You’ve got this. I like to think of this recipe as a back pocket soup. When the contents of my fridge is scarce and my wallet and time are even scarcer, this soup finds its way into my bowl. It’s creamy and tastes like there are fifty tablespoons of cream in it, when, in fact, there are none.  The parsnip adds a subtle sweetness and the crispy cauliflower florets provide a little texture. Hang on to this one, it's a keeper.

1 head of cauliflower, cut into medium sized florets 
1 cup parsnip rounds (cut about the size of the cauliflower) 
1 ½ cups (about-ish) chicken broth 
2 cloves garlic 
olive oil 

Preheat oven to 350 degrees. Toss your cauliflower, parsnips and garlic with a generous amount of olive oil and salt. Spread on to two baking sheets, making sure the florets and rounds have ample room and don’t overlap. Roast until golden and tender just starting to crisp, about 25-30 minutes, rotating the pan after 15. Remove all ingredients straight from the pan into a food processor, but save a few pretty florets off to the side. Crank up the oven to 375 and put the saved florets back in to crisp.

Meanwhile, add your chicken broth and pulse the processor until blended. Let it churn until thick and smooth and add more broth to thin it out. Season with salt and pepper to taste. Serve with crisped florets on top."

Recipe by Amanda Shulman.