Lately I’ve been having a bit of an autumn love affair with parsnips. They are one of those vegetables we didn’t eat growing up, so I’ve come to this love rather late in life. At our local market there are a few vendors who sell them but for some reason I’m particularly enamored of these.
I don’t even think they’re ugly. They’re sort of adorable. Can vegetables be adorable? Mostly though, they are delicious.
This soup is creamy and smooth, without being heavy. Most of the creaminess comes from the pureed vegetables rather than an excessive amount of cream.
Time: 30-35 min. 10-15 min prep, 20 minutes cook.
You will need:
- 1 large onion – diced
- 2 stalks celery- diced
- 2 cups parsnip, peeled and diced
- 2 cups small florets of cauliflower
- 1 1/2 cups diced potato (I left the skin on mine, whatever you prefer)
- 2-3 cloves of garlic- minced
- 1 chili pepper (if desired) minced
- 7 cups of reduced sodium chicken broth, or veggie broth.
- 1/2 tbsp cumin *I toasted and freshly ground my cumin- if you don’t, you may need to add more than this and adjust to taste
- 1/2 tbsp coriander
- 1/4 tsp turmeric
- 1/2 cup heavy cream
- salt to taste (if needed – I didn’t)
- freshly chopped cilantro
Add 2 tbsp of butter to pot on medium heat. Dice onion and celery and add to pot once butter has melted. Cook for 10 minutes, stirring occasionally. While onion and celery are cooking, prep other vegetables.
When onion and celery are softened and beginning to get some colour, add the garlic and chili (if using) and stir for about one minute until garlic is fragrant – do not allow the garlic to burn.
Add the broth slowly, scrapping up any browned bits from the bottom of pot.
Add the diced parsnip, cauliflower, and potato and increase the heat to medium high to bring to a boil.
Keep at a gentle boil for about 20 minutes until veggies are soft. Add the cumin, coriander and turmeric. Using an immersion blender, puree soup until smooth. Taste and add salt if needed – though this will depend on the saltiness of the broth you used.
Stir in cream and serve with fresh chopped cilantro.