Homemade soups make for great nutritious meals and snacks. And by far my favourite way to make soup is by roasting the veg first! I’ve got a few decent soup recipes that will be appearing on this site soon, first up though is this delicious roasted cauliflower and parsnip soup, garnished with fresh mint and pomegranate seeds. Give it a go and let me know what you think.
- 3/4 cauliflower inc leaves
- 3 large parsnips
- 1 red onion
- 6 garlic cloves
- olive oil
- almond milk and water for consistency
- seasoning: black pepper, chilly salt and paprika
- garnished with fresh mint and pomegranate seeds
Serves 6-8 people
Set your oven to a high heat, chop vegetables into large chunks and add them to a roasting tin. Drizzle the veg with olive oil and add the seasoning, then mix it around to make sure everything’s covered. Place in the oven and roast for 60-75 minutes, until the parsnips are too tempting not to eat! Then transfer your veg (minus a few parsnips) to a large saucepan, take your hand blender and start liquidising. Alternatively you can wait for the veg to cool and use a normal blender/Nutribullet. As you blitz the veg, you’ll want to gradually add water and/or almond milk until you reach your preferred consistency. I tend to use a ratio of 50:50 almond milk to water and personally like quite a thick soup. Obviously the more water/milk you add, the more people it’ll serve.
Finally, thinly chop some fresh mint, deseed a pomegranate and add to garnish. I find this combination adds an awesome fresh kick to the soup and really completes the dish.
Hope you enjoy this recipe, let me know what you think and if you’ve got any other great soup recipes worth sharing! I’ve got a great butternut squash and red pepper recipe but would really like to know if anyone’s got a good recipe for a pea soup??….
Thanks and best wishes,