Yield: 6 servings
1 (24-oz.) bag frozen cauliflower, sprinkled with salt and pepper
6 tablespoons oil
2 Spanish onions, diced
White part of 1 large leek, sliced
2 parsnips, peeled and sliced
1 turnip, peeled and sliced
4 medium potatoes, chopped
32 oz. vegetable broth
1 cup almond or soy milk
3 cups water
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
Toasted croutons, for serving (optional)
Preheat oven to 450°F. Line a baking sheet with parchment paper.
Spread cauliflower on the baking sheet in a single layer. Roast 30 minutes, until golden brown.
In a pot, heat oil and saute onions and leeks until translucent. Add parsnips, turnips, potatoes, broth, almond or soy milk, water, garlic powder, salt, pepper, and roasted cauliflower.
Bring to a boil, then reduce to a simmer and cook 1 hour. Blend with an immersion blender. If you like, serve with croutons.