This soup is a fantastic way to fuel for a run or post-run refuel.
You can make this soup with any color cauliflower; we like using purple because it adds color to an otherwise dreary time of year. This is technically a vegan recipe but can be adapted to suit all tastes.
1 Medium head of Purple Cauliflower, cut into small florets and stem sliced (about 3 Cups). You can roast leftover florets for a garnish
2-3 medium Parsnips, cut into 1-inch pieces (about 2 Cups)
½ Medium Onion, cut into chunks (about ¾ Cup)
1 Clove of Garlic
1 Sprig of Rosemary leaves taken off the twiggy part
2-3 Cups Water
½ Cup Cashews
4 Tbsp Miyoko’s Vegan Butter
1-1/2 tsp of Sea Salt
1 tsp Black Pepper
¼ tsp Ground or Grated Nutmeg
2 tsp Apple Cider Vinegar
Water to thin if necessary
Thinly sliced Chives
Combine the Cauliflower, Parsnips, Onion, Garlic, and Rosemary in a medium to large size pot. Cover with Water
Bring to a boil then reduce to a simmer. Cook 18-20 minutes or until Parsnips are tender
Transfer to a high-speed blender
Add Cashews, Miyoko’s Butter, Salt, Pepper, Nutmeg and Apple Cider Vinegar. Puree until smooth
If too thin, adjust consistency with water. Season with more Sea Salt and Pepper
Serve this soup in a beautiful ceramic bowl with a warm piece of bread, and you will surely be in heaven.
The recipe is courtesy Leslie at Foodsense Now.