ROASTED CAULIFLOWER + CARROT + PARSNIP SOUP

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: 

101 Cookbooks Simple Carrot Soup

Spoon Fork Bacon Cauliflower + Parsnip Soup

Food & Wine Roasted Cauliflower Soup

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!

For more recipes - go HERE!

For more fun- find me on Instagram HERE!