Soups are fun to make, especially with my favorite toy, the food processor! For this soup, I had a few different types of vegetables hanging out in the fridge that I was contemplating turning into dinner somehow. Since it’s been quite chilly (for a Californian, anyhow) something warm and comforting had to do the trick. So I chose to do a Purple Cauliflower, Parsnip, and Roasted Garlic Soup.
To kick it off. I roasted about half a bulb of garlic in the oven. To do this, I put the garlic in a small pot and drizzled some olive oil over the top of it, and placed a couple of sprigs of dried thyme over the top of it. I covered and roasted the garlic at four hundred degrees for about twenty five minutes or so.
For the soup, I put purple cauliflower, parsnips, red onion, purple cabbage, and the freshly roasted garlic in a soup pot with some vegetable broth. I then brought this to a boil, covered, and reduced to a simmer. It was puree-time when the veggies were soft. I transferred the almost-soup to my magic food processor, which turned it into a beautiful light purple soup. After adding a little vegan butter and seasoning with sea salt and black pepper, this soup was delicious, as well as easy peas-y and fun!
Some nutritional highlights of some ingredients featured in this soup include:
- Parsnips: This cousin of carrots and celery have anti-inflammatory properties, and are good for colon disorders, high blood pressure, and boosting the immune system. Parsnips are high in fiber, calcium, iron, magnesium, phosphorous, potassium, sodium, zinc, copper, manganese, vitamin C, and many other vitamins, minerals, and phytochemicals.
- Caluiflower: has been found to protect against certain cancers. Cauliflower is high in calcium, iron, magnesium, fiber, phosphorous, potassium, sodium, zinc, copper, manganese, vitamin C, and tons of phytochemicals. Phytochemicals are natures’ gift to us, helping our body to fight health disorders, aging, and cancer. Phytochemicals are responsible for the color of the fruit or vegetable you eat, so it is important to “eat the rainbow” in order to consume a variety of phytochemicals, since they all have different healing properties. “Eat your veggies” isn’t just a saying, it’s a science! So eat your veggies, dammit!
- Cabbage: Check out our last entry (Chili, Cornbread, and Apple-Walnut Coleslaw) to find out why Cabbage is super good for you.