ROASTED CAULIFLOWER AND PARSNIP SOUP

Not everyone gets as excited as I do about cauliflower, and even more likely about parsnips. I challenge you to put any negative thoughts aside and give this warm, deliciousness a try. It takes about an hour overall, between preparation and cooking, but this smooth, creamy creation, satisfies the body and mind. Both parsnips and cauliflower are an excellent source of fiber and potassium, with a touch of protein and calcium.

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INGREDIENTS
3–4 parsnips, peeled and chopped into coin-size pieces
1 head cauliflower florets, washed and roughly chopped
4 garlic cloves, peeled and smashed
1 large or 2 small shallots, peeled and roughly chopped
4 springs fresh thyme plus a teaspoon of fresh leaves for garnish
2 Tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon paprika
1 large or 2 small shallots, peeled and roughly chopped
4 cups vegetable or chicken broth, low sodium
salt and pepper to taste
PREPARATION
Preheat oven to 375˚F.
Place prepared cauliflower, parsnips, garlic, shallots and thyme springs in a large mixing bowl. Add olive oil and toss until all veggies are well coated. Sprinkle with cumin, paprika and pepper and toss again. Spread onto rimmed baking sheet and place in oven. Roast vegetables for 25–30 minutes, tossing veggies halfway. Remove from oven and roll thyme springs in your clean hands, to remove cooked leaves. Toss the remaining springs.
Pour 3 cups of the broth into the blender. Add roasted veggies. Remove plastic center on blender lid and securely place lid on blender. Use a kitchen towel to cover the lid, securing the towel with your hand (this will allow for the steam to escape without any type of explosion…been there, done that ;).
Puree mixture for about 1 minute or until the mixture is smooth. Add another 1/2 cup of broth and continue to puree. Repeat with final 1/2 cup of broth. *Note: Add more broth if desired for achieve a thinner consistency.
Transfer the mixture into medium sauce pot and bring to a light simmer. (*If you have a Vitamix, you can use the heating feature). Taste and adjust seasonings. Garnish with a drizzle of olive oil and fresh thyme leaves. Serve hot. Makes 4–5 servings.