Ingredients:
- 2 medium/large parsnips (peeled and cut into chunks)
- 1/2 lb cauliflower, cut into florets
- 3 small scallions (white and green parts), chopped
- 2 cloves minced garlic
- 1 tbsp olive oil
- 1/2 tbsp butter
- 1/4 cup milk
- 1 cup chicken stock
- salt and pepper
Preheat the oven to 375 degrees and cut up the parsnips and cauliflower. Toss them the olive oil, sprinkle with salt and pepper and spread evenly onto a cookie sheet. Roast the vegetables for 30 minutes until they are starting to brown. I recommend stirring them 1 or 2 times during the 30 minutes. After removing them from the oven, put a saucepan over medium-high heat and add the butter. Then add the scallions and garlic, stirring so the garlic doesn't burn for about 2 to 3 minutes. Add the milk to the pan and scrape any browned bits off. Also add the roasted vegetables and the broth. Using either a food processor or immersion blender, puree the soup to your desired thickness/chunkiness. I like chunks in my soup for texture, so I didn't puree it completely. Taste the soup to see if it needs more salt or pepper, and then bring to a simmer for 5 minutes. Serve with a sprinkle of your favorite shredded cheese. Enjoy!
