One-Pot Stop: Cauliflower-Parsnip Soup

Once the mercury dips even the tiniest bit and a cool breeze flutters across my face, I want absolutely nothing to do with the crisp, refreshing salads and tart, juicy berries of summer. All I want is something warm and cozy to snuggle up with against the chilly winds of fall. While the change in diet may be delicious, it isn’t exactly waistline-friendly.

I tend to gravitate toward greasy sandwiches, cheesy pastas, and hearty meat dishes. Anything that can be whipped up easily and can be stretched across a few meals is ok in my book. I no longer have patience for kale salad or healthy grilled shrimp.

Luckily, fall and winter clothes are a little more forgiving. It’s much easier to cover up that muffin top or belly bulge with a flowy sweater or a fitted blazer, but honestly, who wants to have to cover anything up? I know I don’t. So that’s where this soup fits in.

It fills all of my requirements for a dinner rotation staple. It’s easy. It’s filling. It’s healthy. It’s cheap. And it freezes well. Really, what more could you ask for?

Hayley Daen is a sophomore at the University of St Andrews, where she lives in a dinky apartment right across from Tesco, which makes throwing impromptu tea parties a snap.

**Recipe**

Cauliflower-Parsnip Soup
Adapted from Blue Eggs and Yellow Tomatoes
Serves 6-8

For the soup:
2 tablespoons olive oil
1 medium yellow onion, chopped
1 head cauliflower florets, stems removed and roughly chopped
1 pound parsnips, peeled and roughly chopped
1 bay leaf, preferably fresh
8 cups vegetable stock
Salt and pepper, to taste

For the garnish:
1/2 cup pine nuts, toasted
1/4 cup currants
1 tablespoon olive oil
1 tablespoon fresh thyme, chopped
Salt and pepper, to taste

To make the soup: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add onion, cover, and cook until translucent, about 8 minutes. Add cauliflower, parsnips, bay leaf, and vegetable stock. Bring to a boil. Reduce heat and simmer gently for 30 minutes, until vegetables are tender. Remove bay leaf. Purée using an immersion blender or regular blender. Season with salt and pepper.

To make the garnish: Mix pine nuts, currants, olive oil, and thyme in a small bowl. Season with salt and pepper to taste.

To serve: Ladle soup into large bowls. Sprinkle 1 tablespoon garnish in each bowl. Serve with crusty bread.

Originally posted on Thursday, September 13th, 2012

15 Responses to “One-Pot Stop: Cauliflower-Parsnip Soup”

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    [...] to try: Cauliflower Parsnip Soup from Small Kitchen College This soup is the very color of fall and uses garnishes quite nicely enhancing both appearance and [...]

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    I’ve never cooked with parsnips before, but I’ve always wanted to. This looks like a great way to start!

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