Fall makes me feel like soup, even if it is still 80+ degrees. This recipe is hearty, creamy (though vegan), quick and YUM! It is also good made with a variety of veggies so you can experiment!

Creamy Cauliflower Parsnip Soup


1/4 cup coconut oil or butter
1 large yellow onion, medium dice
8-10 large cloves garlic, roughly chopped
1 medium head cauliflower, chopped into medium florets
1 pound parsnips, skin on, diced
8-10 cups low sodium vegetable broth
4 large bay leaves
1/2 teaspoon nutmeg
2 teaspoons red wine vinegar
Salt and white or black pepper to taste

Makes about 6 servings


Heat a large pot on medium high heat. Add the coconut oil, onion and garlic. Sauté until translucent, about 6-7 minutes.

Add the cauliflower, parsnips, broth and bay leaves and cover. Simmer on medium heat for 45 minute to an hour until veggies are nice and tender and the whole house smells amazing!

Remove from heat, add nutmeg, vinegar, and salt and pepper and blend until creamy with either a Vitamix or a stick blender (stick blender is easiest). Taste and adjust seasoning if necessary. Serve immediately with some crusty bread and a salad.
Tips & Notes~

For an extra kick- add 1-2 tablespoons curry powder to the onions as you sauté.

Keep the soup a little chunky and only blend half of it.

If dairy is not an issue then 1/4-1/2 cup of cream is a nice addition.