Creamy White Winter Soup

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.

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