Easy to make, this soup will warm you up on a cool fall or winter day while diversifying the veggies you consume to improve your health! Gluten free, dairy free, and vegan.

Roasted Parsnip Cauliflower Soup Recipe
Prep Time: 30 minutes
Cook Time: 30 minutes
Feeds: 3-4 adults

Ingredients:
4 parsnips
1 head of cauliflower
1 yellow onion
6 cloves of garlic
Avocado oil
2 tsp salt
1/2 tsp white pepper
1/2 tsp black pepper
1 tsp thyme
1 tsp rosemary
1/2 tsp nutmeg
3 cups of vegetable or chicken broth

Step 1: Preheat oven to 425*.

Step 2: Chop the 4 parsnips about 1/4 inch thick and place on a sheet pan. Chop the head of cauliflower and yellow onion, and place on another sheet pan with the 6 cloves of garlic.

Step 3: Over both sheet pans, drizzle avocado oil and the spices, and mix until well coated. Throw the parsnip pan in the oven for 30 minutes or until soft when forked. Throw the cauliflower and onion pan in the oven for 20 minutes or until tips turn golden brown.

Step 4: When fully roasted, throw the veggies into a food processor or blender with the 3 cups of broth and blend until smooth. You may need to do separate batches depending on the size of your equipment.

Step 5: Once smooth, dump into a pot to keep warm until you’re ready to eat. Salt to taste, and serve!

A few notes:
– To slightly increase quantity of soup, use 6 parsnips and an additional cup of broth.
– Spice to taste! The nutmeg gives the soup a sweet, warm flavor.
– My family enjoyed pairing this soup with garlic bread.
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