Update 11/18/2018: This is one of the most popular recipes on Foraged Dish! I have updated it with a video and new images, and refined the instructions. The soup is the same!
A swirl of truffle oil
Let's count caramelized onions twice because-- well, I shouldn't have to explain
These are just a few reasons to love this soup, which is super cozy, and perfect for a snow day.
The body of this soup is made up of roasted cauliflower, parsnips, and garlic. They get browned in the oven and then puréed with veggie broth and coconut milk for a smooth, silky soup. The texture is similar to potato soup, but parsnips lend a sweet, earthy note that feels super fall-y.
Parsnips, apples, caramelized onions … all great fall flavors! And all of them have a natural sweetness, which means this soup goes really well with something savory, like buttered sourdough or grilled cheese, or just a few slices of gruyere on the side. Saltiness that balances it all out.
Serves: 4 | Active Time: 1 hour
- Preheat oven to 450°F.
- On a sheet pan, combine cauliflower, parsnips, and garlic. Drizzle with 1 tablespoon melted coconut oil, and stir to coat veggies. Place veggie in oven and roast 20-25 minutes, until browning on edges.
- While the veggies roast: heat remaining 1 tablespoon oil in a 10-inch skillet over low heat. Add sliced onions to pan, and sauté, stirring occasionally, until onions are a golden brown. Add a pinch of salt during this step to speed it up. Add diced apples to pan, and cook 5 minutes longer, until apples are softened.
- Place cooked veggies in a blender with coconut milk, broth, salt, and pepper. Blend until smooth and creamy. Season with salt to taste. (Test soup for temperature at this point: if your soup needs to be warmed up, do it now: either heat it in the microwave, or bring it to a simmer in a sauce pan).
- Divide soup among serving bowls and top with caramelized onions and apples. Drizzle with truffle oil and season with pepper to taste.