Best Creamy Cauliflower And Parsnip Soup Recipes

Creamy Parsnip and Cauliflower Soup image

Provided by Food Network Kitchen

Time 1h

Yield 6

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 small onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 sprig fresh rosemary
Pinch of freshly grated nutmeg
12 ounces parsnips, peeled and chopped, tough cores discarded, plus roasted parsnips, for serving
8 ounces cauliflower florets, plus roasted cauliflower, for serving
2 cups low-sodium vegetable or chicken broth
1/3 cup half-and-half or heavy cream
2 tablespoons chopped fresh chives

Steps:

Heat the oil in a large wide pot over medium heat. Add the onion, a large pinch of salt and a few grinds of pepper; cook, stirring occasionally, until the onions are tender but not browned, about 10 minutes. Add the garlic, rosemary and nutmeg; cook until the garlic is softened, about 30 seconds more.
Add the parsnips, cauliflower, broth and 2 cups water. Bring to a boil, reduce the heat to maintain a simmer, cover and simmer until the parsnips and cauliflower are tender, about 20 minutes. Cool 5 minutes.
Carefully puree in batches in a blender until smooth, taking care not to fill the carafe more than half full per batch, or directly in the pot with an immersion blender. Reheat the soup over medium heat, stirring occasionally, until steaming. Stir in the half-and-half and adjust the seasoning with additional salt and pepper. Add a few splashes of hot water if the soup is too thick. Top with a piece of roasted cauliflower and roasted parsnip. Sprinkle with the chives.

Creamy Cauliflower and Parsnip Soup image

Provided by Food Network

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 11

1 tablespoon unsalted butter
1 tablespoon vegetable oil
2 cloves garlic, thinly sliced
1 large onion, coarsely chopped
2 1/2 cups milk, plus more for thinning, if desired
2 tablespoons raw long-grain rice
3/4 teaspoon coarse salt
1/2 teaspoon dried marjoram or oregano
3 parsnips (12 ounces total), peeled and thinly sliced (2 cups)
1 head cauliflower (1 1/2 pounds), broken into florets (10 cups)
Snipped fresh chives, for garnish, optional

Steps:

Heat the butter and oil over low heat in a Dutch oven or large heavy-bottomed saucepan. Add the garlic and onions and cook, stirring frequently until the onions are soft and translucent, about 10 minutes.
Add the milk, 1 cup water, the rice, salt, marjoram, parsnips and cauliflower. Bring to a boil, and then reduce to a simmer, cover and cook until the cauliflower and parsnips are tender and the rice is thoroughly cooked, about 15 minutes. (Don't be alarmed if the milk looks curdled, it will become creamy once pureed.)
Working in batches, transfer the soup to a food processor and puree until smooth. For a thinner consistency, add more milk. Serve garnished with chives, if you like.