Parsnip, Cauliflower and Thyme Soup with White Wine
Associated Recipes: Comfort Food, Cooking with Wine, Farmers Market Feast
Category: Lunch, Main Course, Soups and Stews
By: Kristin Celeste Shroeger of The Intentional Minimalist
Photographer: Kristin Celeste Shroeger
Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
Learn more on eating and cooking locally at Kristin's blog, The Intentional Minimalist.
Ingredients
Local olive oil
Farm fresh local garlic
Celery
Farm fresh local parsnips
Cauliflower
Local white wine
Farm fresh local thyme
Sea salt
White pepper
Preparation
Peel and thinly slice four cloves garlic. Mince one cup celery.
Peel and slice one cup parsnips. Chop two cups cauliflower florets.
Remove one tablespoon thyme leaves from stems.
In a large metal soup pot, heat one tablespoon olive oil with garlic, celery and cook for three minutes.
Stir in parsnips, one tablespoons olive oil, one quarter teaspoon salt, stir, cover and cook for five minutes.
Stir in cauliflower, two cups water, two cups wine with one quarter teaspoon salt, cover and bring to a boil. Once at a boil, reduce heat to medium low and cook covered for twenty minutes.
Remove soup pot from heat. Add thyme leaves, one eighth teaspoon white pepper, one quarter teaspoon sea salt, stir, cover and let rest for two minutes. With a hand blender, blend soup directly in pot until smooth.
Serve soup with a sprinkle of sea salt.
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