We’re definitely headed toward soup weather – some places more than others. And do we have the soup for you… This plant-based cauliflower soup recipe is warming with a delicious flavor profile…and it comes with snacks.
Heather Cox is the delightful doll behind EatRealFoodNYC, a wellness blog with a focus on – you guessed it – eating real food. How strange is it that, in our current food culture, eating “real” food actually requires great effort? We love where Heather is coming from and a few of the projects she’s working on over on the East Coast are right up our alley. Consider Heather’s soup for a healthful meal not long after Thanksgiving is over to achieve a little balance…
I believe that good food should always be enjoyed with good company. There is something quite special about sitting around a table with friends or family and enjoying a meal together. This time of year we are craving warmer and more nourishing foods and soup is an easy way to hit both of those requirements. I generally make a bunch of it up and keep it in the freezer so on those lazy nights when i don’t feel like cooking, all i have to do is heat it up on the stove. I served this soup as a starter at one of The Treehouse Retreats recently and it was a huge hit. The sweet combo of cauliflower with pear and fennel mixed with the crunchiness of the parsnip chips really hits the spot!
CAULIFLOWER, PEAR + FENNEL SOUP WITH PARSNIP CHIPS
Serves about 4
Ingredients:
2 Tbsp + 1/2 cup olive oil
1 whole cauliflower, roughly chopped
1 fennel bulb, roughly chopped
3 pears, peeled and cored and roughly chopped
6 cups veggie stock
1 cup raw cashews
2 – 4 parsnips, peeled
salt and pepper to taste
Directions:
For the parsnip chips:
Using a vegetable peeler, peel off “strips” of parsnip, rotating the parsnip as you go until you can no longer peel anymore.
Set up a plate with a few pieces of paper towel on it by the cook top.
In a small saucepan add the 1/2 cup olive oil and bring to a boil.
Very carefully, add small handfuls of the parsnip strips to the oil, stirring gently, until light and slightly browned.
Transfer to the plate with the paper towel and add a pinch of salt if desired.
Repeat until all parsnips are done.
For the soup:
Heat the 2 tablespoons of oil in a large saucepan over medium heat.
Add the cauliflower, fennel, pear and veggie stock and bring to a boil.
Lower the heat and let simmer for 10-15 minutes, or until the cauliflower is
completely soft.
Transfer the soup to a high speed blender, adding the nuts and blending until smooth.
When done, transfer back to the pot until ready to heat up and serve.
Serve with parsnip chips, a drizzle of olive oil and cracked pepper.
