Winter is finally coming to an end- but it's still chilly enough to enjoy a nice soup! This soup recipe is creamy, smooth, and the nice mix between sweet and salty!
After seeing a ton of awesome recipes out there- I made a hybrid of a few of the recipes.
To see the inspiration:
Here's my version:
What you'll need to make it happen:
- 3 cups cauliflower (cut)
- 2 parsnips, peeled & cut
- 1 cup carrots, cut
- 4 garlic cloves - peeled
-2 shallots, peeled and cut
- 3 cups veggie stock
- 1/4 cup light sour cream
- olive oil
- 1 teaspoon smoked paprika
- 2 teaspoon dried thyme
- 1/4 teaspoon cayenne
- salt & pepper
How to make it happen:
Step 1: Preheat oven to 375 degrees and line a baking sheet with parchment paper
Step 2: Mix veggies with olive oil and spread out on the baking sheet
Step 3: Sprinkle thyme, cayenne, paprika, salt, and pepper
Step 4: Roast vegetables for 15 minutes, stir/flip, then roast for another 15 minutes
Step 5: Heat vegetable stock in a pot on the stove & put into blender add your roasted veggies.
Step 6: Leave the top circle open and cover with a paper towel -- if you leave the cover totally closed and try to blend that stuff will EXPLODE! Trust.
Step 7: Once well pureed- put back in the pot on the stove and stir in the sour cream.
Step 8: Add salt and pepper as needed - then garnish with some olive oil and cut carrots and enjoy!
Don't these roasted veggies look amazing?
Gah! This soup is so good. Creamy and rich- but not too heavy!
Anyone else have a great soup recipe I should try?
If you have a good recipe or if you've seen one on another blog, send it my way!
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