Since winter in the northern hemisphere is most definitely in full swing, we thought it was time for another quick, creamy winter soup recipe that’s nourishing and warming to the core. This one’s got a balance of grounding winter roots like celeriac and parsnip with some brighter, crisper veggies like spinach and fennel, finished off with a kiss of lemon. The roasted cauliflower pieces that stud each bowl are cooked in a special, sweet and spicy dressing that helps create those caramelized edges we are all so fond of. Eating this soup during this time of year just feels right – it’s incredibly cozy and feeds both body and soul. This soup is stunning enough in looks to serve as a starter to a festive meal, so we encourage you to get radical and serve green soup at your holiday party :)
There are some weekend links after the jump, have a cozy Sunday.
Natalie Weinberger interviewed on Sight Unseen – one of our favorite ceramicists
Botanica – a soon to be, vegetable forward restaurant in LA + a lovely online journal with some amazing recipes like Spiced Spaghetti Squash Pancakes, Whole Roasted Cauliflower, Banana Buckwheat Poppyseed Bread
The Founders of CAP Beauty interviewed by Ashley Neese – and if you haven’t heard of CAP Beauty, check it out, it’s an amazingly well-curated one stop shop for natural beauty products
Pulp Pantry – a snack company that utilizes pulp from making juice, which normally gets discarded, to make granola, veggie crisps and more – such a smart idea!
Gourmet Print Shop – Sarah Britton of My New Roots is now selling some of her beautiful food photographs for making prints
- 2 tablespoons neutral coconut oil - melted
- ½ tablespoon Dijon mustard
- ½ tablespoon maple syrup
- ½ tablespoon tamari
- ½ teaspoon sriracha
- 1 medium cauliflower head - cut into florets
- 1 tablespoon neutral coconut oil
- 2 teaspoons whole coriander seeds or 1 teaspoon ground coriander
- 1 large yellow onion - chopped
- sea salt - to taste
- 2 small or 1 medium to large celery root - peeled and roughly chopped
- 1 medium parsnip - peeled and roughly chopped
- 1 medium to large fennel bulb - roughly chopped, green fronds reserved
- 3½ - 4 cups purified water
- 2-3 bay leaves (optional)
- few large handfuls arugula or spinach leaves
- freshly ground black pepper - to taste
- ½ lemon - juice
- Preheat oven to 400° F (200° C).
- Combine coconut oil, mustard, maple syrup, tamari and sriracha in a medium bowl and whisk until smooth.
- Place cauliflower florets onto a parchment paper-covered baking tray, drizzle with the dressing and toss to coat evenly.
- Roast for 30 minutes or until soft and caramelized at the edges, stirring at halftime.
- While the cauliflower is roasting, warm coconut oil in a medium soup pot over medium heat. Add coriander and toast for 1-2 minutes, until fragrant.
- Add onion and a pinch of salt and let onion sweat for a few minutes. Lower the heat to medium low and sauté for 20-30 minutes, stirring frequently, until onion is soft and caramelized.
- Add celery root, parsnip, fennel, water, bay leaves, if using, and a few generous pinches of salt to the pot, bring to a boil over medium high heat. Adjust the heat to establish a strong simmer and cook, partially covered, for about 20 minutes, or until vegetables are soft throughout.
- Remove and discard bay leaves. Combine soup with half of the roasted cauliflower, arugula/spinach, fennel fronds (reserve a few for garnish) and black pepper in an upright blender and blend until smooth. You may need to do this in batches, depending on the size of your blender. Use caution when blending hot liquids.
- Transfer the pureed soup back into the pot, squeeze the lemon juice and mix it in. Taste for salt and pepper and adjust if needed. Distribute between bowls and serve warm, garnished with the rest of the roasted cauliflower florets and fennel fronds.