This post is going to be exxxxtra short because I'm short on time but I just can't help pushing this blog post live anyways. This soup is just too good.
Besides, it's supposed to snow here which means it's time to bring out the soup!!
Alright so what makes this too good to hold back for one more day? 1) Roasted Cauliflower. 2) Caramelized Onions. 3) Sautéd Apples. 4) Let's count caramelized onions and apples twice because-- well, I shouldn't have to explain.
The most recent time I made this recipe, I poured a swirl of truffle oil over the top of my soup after serving. That's when I really fell in love. The truffle oil took a flavor dish full of fresh and creamy flavors and added a splash of earthiness. It took all of those flavors and grounded them, pulled them together, made them sing.
What I'm trying to say here, is unless you are really opposed to truffle oil, don't skip it!
Want to get more recipes like this? Sign up for the Foraged Dish email newsletter. I'll send you a free printable of my favorite Grain-Free Banana Bread recipe. Click this button:
- 1 head cauliflower, cut into florets
- 3 large parsnips, cut into slices — 1/4 to 1/2 inch thick
- 2 tablespoons coconut oil
- 2 cloves garlic, minced
- 4 cups vegetable broth, this will vary depending on size of parsnips and cauliflower (plus more for reaching desired consistency).
- 1/2 cup coconut milk (canned, full fat) OR cream
- 1 large yellow onion
- 1 large crisp apple
- 1 teaspoon coconut oil
- Truffle oil
- Preheat over to 450°F. Toss the cauliflower and parsnips in the 2 tablespoons coconut oil, and sprinkle with minced garlic. Spread in single layer on a sheet pan. Roast for 20-25 minutes,until the tips begin to turn brown.
- Meanwhile, caramelize the onion: slice the onion into thin strips, and sauté over low heat with 1 teaspoon coconut oil. Adding just a dash of salt can speed this process up.Sir every few minutes, until onions begin to brown. Dice the Apple, and add it to the pan. Continue to cook on low until apple are tender and onions are sweet.
- Place cauliflower, parsnips, 4 cups broth, coconut milk/cream in a high-speed blender, and salt and pepper to taste. I use the “Soup” setting on my blender. Blend until completely smooth, scraping down the sides of the blender as needed. Add additional broth until desired consistency is reached. (If you are using a regular blender, you may need to heat up your soup after this step. You can do that in a soup pot (bring the mixture to a simmer) or in the microwave).
- When ready to serve, spoon soup into bowls. Top with a generous amount of onions and apples, and sprinkle with pepper. The drizzle of truffle oil is optional.