Name: Roasted cauliflower parsnip soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 1⁄2 piece Onion; 1 clove Garlic; 1⁄4 piece Cauliflower; 1 Tbsp Olive oil (mild); 1⁄2 piece Parsnip; 1⁄2 bunch Fresh thyme; 250 ml vegetable broth

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Roasted cauliflower parsnip soup

 Coarsely chop the cauliflower, parsnip and onion. Crush the garlic with a large knife and remove the skin. 

 Divide all this on a baking tray, sprinkle generously with olive oil and mix until everything has a layer of oil. 

 Roast for 25-30 minutes and stir halfway through. 

 Once they are done, put the vegetables in a pan (in the blender too, provided your blender can withstand heating) together with half of the stock and mash. Add a little more stock until you have your desired thickness. 

 If the soup is not warm enough, bring to a gentle boil. 

 Season with freshly ground black pepper and chopped fresh thyme. 

 Serve with extra thyme &amp; a dash of olive oil 

Roasted cauliflower parsnip soup

Roasted cauliflower parsnip soup

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