Roasted Cauliflower Parsnip Soup

• porciones: 6 servings
• tiempo activo: 10 minutes
• tiempo total: 50 minutes

Ingredientes

4 cup cauliflower florets

3 cup parsnips (peeled and roughly chopped)

1 cup white onion (roughly chopped)

6 cloves garlic

2 tablespoon olive oil

3 cup vegetable stock

seasoning

fresh thyme

4 tablespoon walnuts (lightly toasted)

Instrucciones

Preheat the oven to gas mark 4-5 or 180℃.

In a baking tray arrange cauliflower florets, parsnips, onion, and garlic.

Drizzle a good amount of olive oil and sprinkle little salt and pepper.

Let the vegetables roast for 25-30 minutes.

Once done remove from the oven and allow to cool.

Add the soup into a blender with some vegetable stock and make a puree.

Returned pureed soup to the saucepan, add the remaining vegetable stock.

Heat on medium heat and check the seasoning.

Serve in a bowl, sprinkle some toasted walnuts and black pepper.

Drizzle some olive oil or walnut oil and garnish it with thyme.

Nutrición

• Tamaño de la Porción: 1
• Calorías: 172 kcal
• Grasa Total: 9 g
• Grasa Saturada: 1 g
• Grasa No Saturada: 8 g
• Sodio: 498 mg
• Carbohidratos Totales: 21 g
• Fibra Dietética: 6 g
• Azúcares Totales: 7 g
• Proteína: 4 g