I’m lying in bed writing this because, unfortunately, I'm home sick with a nasty cough. I’ve spent the last few hours trying to nap but sleep isn’t soothing me. Instead, I’m dreaming of this Roasted Cauliflower and Parsnip Soup that I made a few weeks ago. It was during our first or second polar vortex, I can’t quite remember but this creamy soup has been haunting me since. And now as I lay here, I’m craving it’s comforting and savory flavor.
This soup will most likely become a staple in our house because it's so easy to make. While, at first glance, this recipe may seem complicated. Fear not, because even with a few extra steps like roasting the vegetables and using a blender, it is simple to make and well worth it. I actually ended up using an immersion blender which worked nicely and left the soup with a bit of texture which my husband prefers. I also threw in a small sweet potato since I had one I needed to use. It was a wonderful compliment to the other veggies and added just a slight bit of sweetness to the soup. This recipe is a great basic for your own adaptations.
With yet another snowstorm on the horizon and my body trying to recover, these photos are making me hope that I feel better soon so I can run to the store for ingredients. Because with six more weeks of winter ahead, I know I’ll make this satisfying and belly warming roasted veggie soup another time or two before the snow finally melts.