Roasted Parsnip Soup

Monday, December 14, 2015

3 parsnips, peeled and diced
2 carrots, peeled and diced
1 shallot, peeled and diced
2 garlic cloves, peeled and smashed
1/2 head cauliflower, roughly chopped
2 cups low sodium chicken stock
1/4 cup milk
2 tablespoon sour cream
2 tablespoon olive oil
1/4 teaspoon cumin
1/4 teaspoon paprika
Salt and pepper to taste

Preheat oven to 400F. Line a baking sheet with parchment paper. In a bowl, add parsnips, carrots, shallots, garlic cloves, cauliflower. Drizzle with olive oil and sprinkle with cumin, paprika, salt and pepper. Toss until evenly coated. Lay out on baking sheet. Bake for 30-40 minutes or until fork tender, mixing halfway through. 

Once finished add roasted vegetables and chicken stock to blender. Blend until fully mixed and puréed. If you like your soup less thick, add more chicken stock. Pour purée into a medium saucepan over medium-low heat. Add milk, sour cream. Bring to a boil then simmer for 10 minutes. Add more seasoning and salt/pepper if desired. I added about 1/4 tsp salt, 1/4 tsp pepper and it was perfect. Top with thyme or parsley.