This is a winner! We recommend serving this with an open faced sandwich or just on its own. You’ll think this soup has been thickened with cream, but magically it hasn’! Coconut milk and coconut oil have a wonderful way of adding depth of flavor and the under-appreciated cauliflower and parsnip get a bit of attention in this marvelous winter soup. Topped with caramelized onions and sautéed apple, this dish is perfect for fall when you start pulling on your warm socks and woolen sweaters.
Vegan Roasted Cauliflower & Parsnip Soup with Caramelized Onions & Apples
- Preheat over to 375-400°F. Toss the cauliflower and parsnips in 2 Tbsp. coconut oil, sprinkle with kosher salt and spread in single layer on a sheet pan. Roast for 20-25 minutes, until the tips begin to turn brown, then add the minced garlic, cover with foil and continue roasting until soft and tender.
- Meanwhile, caramelize the onion: slice the onion into thin strips, and saute over low heat with 1 Tbsp. coconut oil. Adding just a dash of salt and sugar can help the caramelization process. Stir every few minutes, until onions begin to brown. Dice the apple, and add it to the pan. Continue to cook on low until apple is tender and the onions are golden and sweet. Add salt to taste. Set aside for garnish.
- Place cauliflower, parsnips, 4 cups warm broth, coconut milk/cream in a blender,. Blend until smooth, adding salt and smoked paprika to taste. Add additional broth, coconut milk or cream until desired consistency and flavor is reached.
- Re-heat your soup on the stove or in the microwave or freeze in ziplock bags for later.
- When ready to serve, spoon soup into bowls and top with a generous amount of onions and apples.
This past weekend, I was a joy-filled member of the cooking team for our remarkable and award-winning marching band, Spirit of America. The band is embarking on a very exciting groundbreaking opportunity to travel to Dubai this January (2017) to assist in starting the first marching field band in the United Arab Emirates!
Over the past few months, they’ve had 4 rehearsals together to pull off this enormous project — creating a field show with 150 people from all over the United States! One thing we knew for sure, they needed to be fed well! My job was to cook for those with special diets. It was fun to spoil them and experiment with recipes that were gluten free, lactose free and vegan! When the weekend was over, it got me to thinking about creating more healthy recipes that we could add to our diet. This soup is high in fiber and packed with flavor, especially if you like the tastes of curry and coconut.
Vegan Curried Chickpea, Coconut and Kale Soup
- First, sauté the onion in 2 Tbsp of olive oil until softened.
- Combine all ingredients, except the lemon zest and juice, in a blender and puree until completely smooth.
- Pour soup into a medium pot and heat on medium-high. Allow soup to simmer for 10 min, stirring occasionally.
- Add the lemon zest and juice.
- Adjust seasonings to your liking and add fresh cracked pepper.
- Serve and garnish with the extra garbanzo beans and fresh kale.
I grew up in an agrarian area with a mother who appreciated the seasons and food that came with them. We lived next to a highly farmed area. I remember fields stretching as far as the eye could see. Hadley produced mostly tobacco, but also lots of asparagus, and of course butternut squash and apples in their season. Every spring, about this time, my mother would go looking for wild asparagus, since she had noted where the fronds were the previous summer. I think I am a little spoiled, because I have tasted asparagus when it was harvested the same day, and there is nothing like it. We can get asparagus any time of the year now. I love it just blanched, with some butter and salt and pepper. Below is my favorite recipe for soup, which celebrates the intense flavor of the asparagus itself.
- Trim the tips from the asparagus.
- Cut the woody stems ends from each spear and reserve.
- Cut the remaining stalks into 1/2 inch pieces. In a medium pot, bring the stock to a boil.
- Add the woody stems and lower heat to simmer, cook 20 to 30 minutes.
- Remove with a slotted spoon and discard, reserving the stock.
- Add the tips to stock and blanch until tender about 1 minute.
- Remove with a strainer, and plunge directly into an ice water bath.
- Drain on paper towels and reserve for garnish.
- Reserve the stock.
- In a medium stock pot, melt the butter over medium high heat.
- When foamy, add the shallots and leeks, and cook until just tender.
- Add the garlic and cook until fragrant, then add the chopped asparagus stalks and cook, stirring for about 2 minutes.
- Add the reserve broth and simmer until the asparagus are very tender, 15 to 20 minutes.
- Remove from heat. With an immersion blender, or in batches in a food processor, puree until smooth, adding salt and pepper to taste.
- Return to medium heat and add the half and half and reserved asparagus tips.
- Cook, stirring, until warmed through, about 3 minutes.