Roasted Parsnip and Cauliflower Soup

Serves 4

In our household we always have renaissance of a good old Sunday roast in the winter time. Last year we re-discovered a love of roasted parsnips. We all got pretty obsessed with them so started thinking about how else we could enjoy them. And who doesn't love a bowl of warming soup in winter time. It's so Hygee! Roasting the vegetables not only makes this dish super easy to put together (because you can literally just throw all of the veg into the oven rather than having to neatly chop it up) but the creaminess of the parsnip and the cauliflower with the sweetness of the roasted onion and depth from the paprika really makes this a delicious, bowl that all of us enjoyed - day after day!

Serve up with some lovely fresh bread, rice cakes and crudites.

Ingredients

1 head cauliflower florets, roughly chopped (or use frozen for an easier option)
3 parsnips, peeled and roughly chopped
2 shallots or small onions, peeled and quartered
3 garlic cloves, peeled and smashed
2 tablespoons fresh thyme
3 tablespoons rapeseed oil (or oil of your choice)
1/2 teaspoon smoked paprika
750ml vegetable or chicken stock
Salt and pepper to taste

Method

Preheat the oven to 180 degrees.
Spread the cauliflower, parsnips, shallots/onions, garlic, and thyme onto a baking sheet, in a single layer, and drizzle with oil.
Sprinkle with paprika, and pepper if using and toss everything together until the vegetables are well coated with oil.
Roast the veg for 25-30 minutes, giving them a shuffle after 15 minutes
Once the veg has roasted through, add to a saucepan along with 3/4 of the stock, bring to a low boil and then simmer for 5 mins.
Then blend your soup adding more stock as needed.
If you’re feeling fancy, top each bowl with some fresh thyme leaves.