Recipe by Stella Morfessis
Parsnips, a wintery root vegetable, are the star of this cozy and hearty dish. With cauliflower, another cool weather crop, parsnips give this soup earthy notes and a rich texture. The miso offers a hint of nuttiness, and the lemon juice and zest brighten the dish. The parsnip ribbons bring the flavors full circle and add a bit of crunch. Roasted Parsnip & Cauliflower Soup topped with Parsnip Ribbons is the perfect comfort soup to get you through the long and chilly winter days.
Eat seasonally & help the environment!
Eating seasonally not only means your ingredients will be more flavorful, but its better for the environment too. This recipe incorporates not only one but two cool weather crops -parsnips and cauliflower! Although parsnips can be found in the fall and spring too, they are best in the winter because the colder temperatures and frosts help convert much of the starch to sugar, giving it a sweeter and more delicious flavor.
You're guaranteed fresher ingredients with more nutrients when you choose to make meals with seasonal ingredients! That's because the produce is more likely to come from a closer farm, and since they don't need to travel as far to get to you, they can be picked at their peak ripeness. You're also supporting local farmers, which maintains farmland in your community and supports the local economy! So next time you're trying to decide on what to cook, look at what vegetables are in season for inspiration!
Read more about the Benefits of Eating Seasonal and download our seasonal produce guide!
Roasted Parsnip & Cauliflower Soup
- 1 Immersion blender recommended
- 3 tablespoons olive oil
- 4 parsnips peeled and cut in ½-inch pieces (2 cups)
- 1 head cauliflower trimmed and cut into florets
- Kosher salt to taste
- Black pepper to taste
- 1 large white onion peeled and diced (about 2 cups)
- 2 large garlic cloves minced
- 4 cups vegetable broth
- 3 tablespoons white miso
- 1 teaspoon lemon zest
- 2-3 tablespoons lemon juice
- Smoky chili powder for serving
- Parsley leaves for serving
TOPPINGS - Parsnip Ribbons
- 1 parsnip peeled and shaved into ribbons
- 2 cups neutral oil
- Salt a sprinkle
- Set the oven to 425°.
- In a medium sized bowl, toss the parsnips and cauliflower together with 2 tablespoons of olive oil, salt, and pepper.
- Arrange the parsnips and cauliflower on a half sheet pan and bake for 25-30 minutes.
- In a large pot over medium heat, add the last tablespoon of oil and heat until warm. Add the onion and cook, stirring occasionally, until translucent 5 to 7 minutes. Add the garlic and cook for another 2 minutes.
- Add the roasted parsnips and cauliflower, vegetable broth, and two cups of water to the pot.
- Bring the mixture to a boil and then lower the heat and simmer, covered, for 15 minutes.
- Add the miso and stir until fully dissolved.
- Make the parsnip ribbons: In a medium size saucepan with high sides, heat the oil over high heat until the oil begins to ripple.
- Gently place a handful of the parsnip ribbons into the oil and cook, stirring occasionally, for 30 seconds to a minute or until golden brown.
- Remove from the oil and place onto a plate lined with paper-towel. Sprinkle with salt. Repeat until all the ribbons have been cooked.
- After the soup has been simmering for about 15 minutes, remove it from the heat.
- Using an immersion blender, puree the soup until smooth (or puree in batches in a blender and return to the pot).
- Stir in the lemon zest and juice just before serving.
- Sprinkle with chili powder and then top with the parsnip ribbons. Garnish with fresh parsley and enjoy!