It's soup season and cauliflower makes a really tasty soup that requires very little effort on your part especially because I use frozen cauliflower right from the bag and yes it comes out great!
If you are looking for ways to take a few shortcuts in your homemade cooking, this soup may be just what you need. It cuts down on the work but not on the nutrients.
Let's face it- there is nothing like a pot of homemade soup to bring family and friends together in the winter!
Don't want to use frozen cauliflower?
You can cut up two medium-large cauliflowers into florets and cook them a little longer. I've done it both ways!
However, I always keep frozen cauliflower in the freezer. I'm able to purchase a 1 pound bag of organic frozen cauliflower at Whole Foods Market for just $1.99/bag. Since we eat out quite often in Florida, my fresh produce often goes bad before I get to cook it, therefore I use frozen vegetables most of the time.
Lately, I've been finding that a variety of frozen produce works great in soups and is a real time and mess saver! Truthfully, I don't notice any difference in the final taste either.
If you don't care for cauliflower, try my green bean soup (link to recipe) made with frozen green beans which is real easy and tastes exceptional.
White Vegetables Are Loaded With Nutrients
For this delicious pure white vegan soup, I used onions, cauliflower, garlic powder, and a large parsnip. It's a white soup made with all white vegetables.
- Onions offer protective antioxidants, anti-inflammatory properties, fiber, and nutrients. Great during cold and flu season.
- Parsnips are a cousin of the carrot and offers excellent fiber as well as anti-inflammatory properties and immune boosting Vitamin C. My mother used to use parsnip in many of her homemade soups.
Cauliflower Is A Powerful Cruciferous Vegetables
Cruciferous vegetables such as cauliflower, broccoli, arugula, cabbage, Brussels sprouts, kale, boo choy, and collards greens provide valuable antioxidants that are thought to help boost immunity against diseases such as cancer. These are great vegetables to include in your daily diet.
The flavor of this soup is mild and creamy and not only delivers a bowlful of cruciferous goodness but also feels comforting and soothing to the tummy. A perfect choice to warm you up on a cold day. Of course being in Florida, the weather is mild and warm, but I still love to eat soup.
Another bonus is that this soup is really low in calories and carbs too! It's a perfect soup if you are following WW.
This recipe makes about 4-6 bowls of soup. If you are cooking for one or two, simply cut the recipe in half. I cook for two, but we do not mind eating soup two days in a row.
Garnishes Add Flavor Too
Once you make this soup, you could experiment with adding additional garnishes such as chopped dill, parsley, scallions, gluten free croutons, GF crackers, seeds or nuts.
Instant Pot or Stove Top Works
I make all my soups in the Instant Pot, but you could easily make this soup on the stove top.
Ingredients:
2 medium onions, peeled and chopped
1 large parsnip, washed, peeled and diced small
2.5 bags of organic frozen cauliflower florets (1 pound bags)
1 teaspoon of garlic powder
5 cups of vegetable broth, divided
Sprinkle (or more to taste) of ground sage (or substitute another spice that you like or have on hand) to each bowl before serving.
Cracked pepper to taste
Directions for Instant Pot
Add onions, parsnip, and 1/2 cup of vegetable broth to the insert liner of the Instant Pot. Press sauté and sauté for about 4 minutes, stirring. Add frozen cauliflower, garlic powder, remaining vegetable broth, and cracked pepper, stir well. Secure lid, cancel sauté and press to pressure cook for 1 minute.
When done, release steam manually according to the manufacturers directions. When all steam is released, carefully remove the lid. Using an immersion blender to blend the soup (right in the IP or pot) until creamy. Adjust seasoning (extra salt, pepper, garlic powder) and add garnishes of your choice.
Sauté the onions and parsnip in vegetable broth. Add cauliflower, garlic powder, remaining broth and pepper. Cook covered until cauliflower is soft. Use an immersion blender to blend to creamy.
My Soups Cookbook is Available On Amazon
If you are a follower of my blog, you know that I LOVE soup and published a plant-based soups cookbook (affiliate link to Amazon) with over 80 easy and delicious soup recipes that are gluten-free, dairy-free, vegan, and meet kosher-parve requirements as well.
MY NOTES
1. All of my recipes on my blog are gluten-free, vegan, and oil-free (since 2020); and prior recipes are all gluten-free and vegetarian or vegan.
2. This is a dairy-free creamy thick soup
3. Variation Options: Add some oat milk to the soup if you like
4. I buy parsnips by the pound in Whole Foods, but they are available in most markets (sometimes in a bag like carrots).
5. I used sage as a spice for this light bland soup- if you don't have sage in your cupboard (who does?) try a spice of your choice - thyme?
6. Hi to Vicki
7. Hi to Laurala
My two good friends who religiously read my blog- Love you both and appreciate your support 💖
Another Parsnip Recipe
