Cauliflower & Parsnip Soup with Caramelized Onions & Apples

By foodiva

Ingredients

• 1 head cauliflower, cut into florets
• 3 large parsnips, cut into slices — 1/4 to 1/2 inch thick
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1/2 cup coconut milk (canned, full fat) OR cream
• 1 large yellow onion
• 1 large crisp apple
• 1 teaspoon coconut oil
• Salt
• Pepper
• Truffle oil

Details

Servings 5
Cooking time 10mins
Adapted from forageddish.com

Preparation

Step 1

Preheat over to 450°F. Toss the cauliflower and parsnips in the 2 tablespoons coconut oil, and sprinkle with minced garlic. Spread in single layer on a sheet pan. Roast for 20-25 minutes,until the tips begin to turn brown.

Meanwhile, caramelize the onion: slice the onion into thin strips, and sauté over low heat with 1 teaspoon coconut oil. Adding just a dash of salt can speed this process up.Sir every few minutes, until onions begin to brown. Dice the Apple, and add it to the pan. Continue to cook on low until apple are tender and onions are sweet.

Place cauliflower, parsnips, broth, coconut milk/cream in a high-speed blender, and salt & pepper to taste. I use the “Soup” setting on my blender. Blend until completely smooth, scraping down the sides of the blender as needed. (If you are using a regular blender, you may need to heat up your soup after this step. You can do that in a soup pot (bring the mixture to a simmer) or in the microwave).

When ready to serve, spoon soup into bowls. Top with a generous amount of onions and apples, and sprinkle with pepper. The drizzle of truffle oil is optional.