Curry Spiced Cauliflower Parsnip Soup

Curry Spiced Cauliflower Parsnip Soup ~ Savory Simple ~ www.savorysimple.net

You might have noticed by now that I really love making soup. I recently joined up with a local delivery CSA called From The Farmer and to my delight they’ve been sending me quite a bit of cauliflower. Cauliflower happens to be my favorite soup ingredient (and it also makes an amazing lightened up fettuccine alfredo). This past week I also received parsnips, which are not a vegetable I use on a regular basis. If you’ve never tried them before, parsnips are a root vegetable with a flavor reminiscent of carrots. This curry spiced cauliflower parsnip soup is a simple dish that marries these two vegetables perfectly.

 

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Curry Spiced Cauliflower Parsnip Soup
Prep Time
20 mins
Cook Time
1 hrs
Total Time
1 hrs 20 mins
 

This curry spiced cauliflower parsnip soup is easy to make and full of flavor! Enjoy it as an appetizer, side dish or as a meal with some hearty bread.

Course: Soup
Cuisine: American, Indian
Servings: 4 servings
Author: Jennifer Farley
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 small or 1/2 large yellow onion, chopped
  • 1 parsnip, peeled and chopped
  • 2 ribs celery, chopped
  • 1/2 head cauliflower, chopped
  • 1 apple, peeled and chopped
  • 4 cups chicken or vegetable stock
  • 1/2 teaspoon kosher salt, or more to taste
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground turmeric
  • 1/2 cup milk (use soy milk for vegan)
Instructions
  1. In a large dutch oven over low heat, sweat the onion with a pinch of salt. Once the onions are soft, turn up the heat to medium and add the chopped parsnip, celery, cauliflower and apple. Cook the vegetables for a few more minutes, stirring periodically, until the cauliflower has softened up and the vegetables are beginning to caramelize.
  2. Add the stock. Bring the mixture to a simmer, cover the pot and lower the heat. Allow the soup to simmer on low heat for one hour.
  3. Carefully ladle the soup into a blender. Puree until silky. Return the soup to the pot and add the salt, pepper, curry powder, turmeric and milk. Add additional seasoning of desired.

 

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