Winter Vegetable Soup & Cauliflower Parsnip Puree

Long time no post!! I have recently started winter quarter and lets just say it has been a lot more stressful and time consuming than fall quarter. I haven’t had much time to post any recipes, but what better time to post a winter themed recipe?! This is the perfect dish to enjoy on a cold wintery day, and is very budget friendly and oh so delicious. 

I wanted to create a dish that was helpful for anyone trying to save money and buy foods that are easily available. The best way to save money?? Buy vegetables in season! This soup contains all winter vegetables that are available at your local supermarket and in season. 

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It is super nutritious and let me just say…..not to toot my own horn or anything but…..its probably one of the best soups I have ever tasted. 

This soup is very hearty and the creamy puree adds the perfect freshness to the dish, which enhances the flavor even more.

Cauliflower and parsnip pair perfect together, as its both sweet and and savoury. I had the idea to generously spread it on the bottom of the dish that way when you pick up your spoon to dig into the dish you can swiftly take a bit of the puree with the broth and it’s just the perfect combo!

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Winter Vegetable Soup with a Cauliflower Parsnip Puree


By: healthienut   Makes: 12-13 servings
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Ingredients:

Soup

  • 2 1/4 cups quartered fingerling potatoes 
  • 5 organic rainbow carrots (chopped)
  • A quarter large white onion (finely chopped)
  • 2 cups roughly chopped green cabbage 
  • 2 cups roughly chopped fennel
  • 1 tbsp olive oil 
  • 1 heaping tsp minced garlic 
  • 8 cups veggie broth (or two 32 oz. cartons)
  • 1 tbsp tomato paste 
  • 4 tsps fresh rosemary (finely chopped)
  • 2 bay leaves 
  • 1 bunch kale
  • 1 can cannelloni beans 
  • 2 cups water 
  • salt & pepper 
  • 1 tsp celery salt 
  • 1/2 tsp garlic powder 

Puree 

  • 1/2 head cauliflower (roughly chopped)
  • 1 parsnip 
  • 1 cup water 
  • 1 cup almond milk 
  • splash of white vinegar 
  • salt and pepper 

 

Directions:

Soup

  1. Heat oil in a large pot. Cook garlic and onion and cook until onions are fragrant and translucent. Add in potatoes and carrots (cook for 5 min). Add in rest of veggies (cook for 3-4 min). 
  2. Add in rosemary, bay leaves, tomato paste, vegetable broth, water, spices, salt & pepper as desired and bring to a simmer. Add in the kale and beans, cover and cook for 15-20 min. or until potatoes are nice and soft. (make sure to remove bay leaves before serving).

Puree

  1. Add in all ingredients to a small saucepan. Cover and cook until veggies are nice and tender. 
  2. Transfer to the mixture to a food processor and process on medium speed until it forms a creamy puree. 
  3. Spread puree on the bottom of bowl, ladle in preferred amount of soup and garnish with leftover fennel. Enjoy!

 

Notes* This soup creates a generous amount, so split recipe if desired. This recipe can easily be frozen for later use (but unfortunately the puree cannot be). 

 

 

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