Curried Parsnip and Cauliflower Soup

This recipe is inspired by a recipe I found in the Food & Drink Holiday 2010 magazine from the LCBO. I changed a few things around to make it my own!

It's perfect for a cold fall or winter day, packed with lots of flavor and nutrients!

Here's how you can make it:

4 parsnips, peeled and cut into cubes to make 4 cups
1 1/2 cups cauliflower florets
1tbsp vegetable oil
2 tbsp butter
1 1/4 cup chopped onion
1 tbsp grated ginger
1 tbsp red curry paste
1 apple (I used a Spy), peeled and chopped, to make 1 cup
5 1/2 cups chicken broth
1/2 coconut milk
Salt and pepper to taste

Croutons to garnish your dish at the end




1. Preheat oven to 450°F (230°C) (or 425°F if you are using a smaller oven).

2. Toss parsnips and cauliflower with vegetable oil, place on baking sheet and bake for 15-20 minutes. Stir them a few times so they brown evenly but not fully cooked.

3. Heat butter in a pot over medium heat. Add onion and ginger and sauté for 3 minutes. Add red curry paste and blend together. Add apples, parsnips and cauliflower and cook another 3 minutes or until everything is combined.

4. Add chicken broth and bring to a boil. Reduce heat to low, cover and simmer until vegetables are soft, about 15 minutes.

5. Puree the soup in a blender or food processor, return to your pot, add coconut milk and simmer for 5 minutes. Adjust the texture if needed, by adding chicken broth or water. Season with salt and pepper.

Garnish with croutons

This makes a really nice start to a meal, especially on a cold day!


Happy Sunday everyone!