Roasted Turnip and Cauliflower Soup

 

Ingredients

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4 cups peeled and diced turnips (about 4 small)

6 cups cauliflower florets (1 medium head)

2 shallots, sliced

2 cloves garlic, minced

1 tablespoon avocado or other oil

4 cups water

1/2 cup cashews

1 tablespoon miso paste

1/4 teaspoon smoked paprika

salt and pepper to taste

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Directions

Heat oven to 400 degrees. Place diced turnips and cauliflower on roasting pans, coat lightly in oil, season with salt and pepper. Roast in the oven for about 30 minutes until lightly browned. Remove and set aside.

*You can skip this step and add raw vegetables with the water and cashews below, but roasting helps reduce bitterness and improve the flavor.

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Heat remaining oil in a soup pot. When oil shimmers, add shallots and garlic and sauté a few minutes until browned. Add water and cashews and bring to a boil.

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Add roasted vegetables and contents of soup pot to a high speed blender.  Puree until soup is creamy. Return to pot and add miso paste, smoked paprika, and additional salt and pepper to taste. If soup is too thick, add additional water until desired conisstency is achieved.

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Keep warm until serving.