Parsnip Cauliflower Bisque
Healthy, hearty and creamy in texture - this soup only tastes like an indulgence!
Servings 8 servings
Calories 217kcal
Ingredients
- 1 head cauliflower
- 1 pound parsnips
- 3 cloves garlic
- 1 leek reserve a small amount for garnish
- 2 tablespoons extra virgin olive oil
- ½ cup white wine
- 8 cups vegetable or chicken stock
- 3 sage leaves
- 2 thyme sprigs
- ⅛ teaspoon coriander seeds
- 2 bay leaves
- ¼ teaspoon white pepper
- 1 tablespoon kosher salt
- 1 cup fat free half and half
Instructions
- Preheat oven to 350F.
- Remove cauliflower florets from core, peel parsnips and remove tops. Liberally coat cauliflower, parsnips and garlic cloves with extra virgin olive oil and salt. Roast at 350F for 30-40 minutes until golden.
- In a large stock pot, heat 2 tablespoons olive oil. Add leeks, season with salt and black pepper. Once leeks are translucent, add roasted vegetables, white wine, stock, and the next 6 ingredients. Bring to a simmer, about 20 minutes, to ensure roasted vegetables are softened. Remove bay leaves, set aside.
- Using a hand blender, purée until smooth. Add half and half and purée again to ensure incorporated. Add bay leaves back to the pot and simmer for 15 minutes.
For the garnish:
- In a medium sauce pan, heat 2 cups of vegetable oil. Once hot, add a small amount of leeks at a time, frying until crispy. Use caution, oil will splatter as leeks are added.
Nutrition
Calories: 217kcal | Carbohydrates: 27g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 1275mg | Potassium: 778mg | Fiber: 5g | Sugar: 10g | Vitamin A: 219IU | Vitamin C: 47mg | Calcium: 84mg | Iron: 2mg