I hope you had a wonderful Thanksgiving filled with lots of overindulgence, loads of stuffing, a mountain of mashed potatoes, and leftovers coming out your ears.  We are still working our way through the turkey.  And I see all of these wonderful ideas for using up your turkey.  And we have given some of them a try in the past, but to be honest, I’m happy with adding it on top of a salad, and the husband will tell you that there is nothing quite like a leftover Thanksgiving turkey sandwich with mayo, sourdough bread, kosher salt, and fresh cracked pepper.  The boy could eat that morning, noon, and night for a month straight.  At least.

I’ve been taking a few days to focus on getting our house in some semblance of order to host friends over Thanksgiving, spend time with said friends, and overall just take a mini-break!  We moved in exactly one month ago, and it feels like we have been running an ultra-marathon ever since.  Currently, there are several minor projects in the works or almost done.  Hopefully, I can post a work-in-progress house tour of all the minor changes shortly after new years… but I’m not holding my breath. We have run into one minor hiccup after another.  Hiccups translate to delays.  Delays translate to no. Dang. Fun!  But, little by little progress is happening.

As our Thanksgiving leftovers dwindle, my body is craving veggies, greens, and food items that don’t resemble a giant gravy covered carb or gluten-filled stuffing. As someone who generally tries to enjoy her sugar and gluten in moderation, my joints have been so swollen and sore these past few days! I can’t even get my rings on.  So, I’m listening to the achy cries of my body with salads and brussel sprouts and this creamy, vegan soup!  I made it for the first time a few weeks back and was in heaven.  I’ve made it countless times since!

If truth be told, I always have to Google which is a parsnip and which is a turnip.  In case you share my struggle: Turnips are the purple ones shaped like a giant beet.  Parsnips are the white ones that look like a large carrot.  I’m going with the monster white carrot look-a-likes here.

Boiling the cauli florets until tender, then sautéing them with the onion, garlic, and parsnip in white wine with fresh herbs infuses the most lovely flavors into this soup without overpowering it!  Then we blend it all into a creamy bliss (boiling the cauli first is key to this creamy, smooth texture)!

I am having a serious finishing oil phase and topping this soup with the sage, thyme, and garlic infused oil makes a good thing great.  Adding the finishing oil, elevates the flavors and textures of the soup to something restaurant worthy – but only takes around 30 minutes and 10 ingredients!

I love parsnips for their delicate flavor. Cauliflower adds the protein packed heartiness to make this soup stand-alone as a meal!  This soup is the perfect, cozy winter combo – without being or feeling heavy and carb-y!

Basically, its exactly what my body is craving and needing.  Its my week after Thanksgiving anti-dote to get my body back on a healthier, less-joint inflamed track!

Creamy Cauliflower and Parsnip Soup with Herb Garlic Finishing Oil

Total Time: 30 minutes

Yield: 4 servings

Creamy Cauliflower and Parsnip Soup with Herb Garlic Finishing Oil

  • For finishing oil:
  • 1/4 c. extra virgin olive oi
  • 4 smashed garlic cloves
  • 1 sprig thyme leaves
  • 1 sprig sage
  • 4-6 large flat sage leaves
  • For the Soup:
  • 2 tbsp. extra virgin olive oil
  • 3 garlic cloves
  • 1 large sprig thyme
  • 1 large sprig sage
  • 1 bay leaves
  • 1/2 large yellow onion, chopped
  • 1-2 parsnips, diced (about 1 cup)
  • 1 1/2 c. small cauliflower florets
  • 1/3 c. white wine
  • 2-2.5 c. low sodium vegetable broth
  • kosher salt and ground black pepper

To make the finishing oil, heat olive oil, thyme sprigs, garlic, and sage leaves in a frying pan over medium heat. Flip sage leaves after about 3 minutes. And Cook stirring the garlic occasionally for 2 more minutes. Transfer the large flat sage leaves to a paper towel to drain excess oil. Sprinkle thyme leaves with a pinch of kosher salt. Use a slotted spoon to remove the garlic and herb sprigs.; discard (or reserve the garlic for use later! Great in a pasta sauce!) Immediately transfer hot oil to a heat proof bowl and set aside.

Boil cauliflower in a pot of boiling water until tender, about 5 minutes. Drain cauliflower and pat dry with paper towels to expel any excess water.

In a large soup pot, over medium heat add olive oil and garlic. Cover and cook just until fragrant but do not allow garlic to take on any color. Add chopped onion a generous pinch of salt, pinch of pepper pepper, bay leaf, and herb sprigs. Add chopped parsnips, cauliflower, and another pinch of salt and pepper. Cover and cook until tender. Uncover, add wine and cook until liquid evaporates.

Add 2 cups broth and bring to a simmer, and continue to cook covered. Test to make sure that vegetables are very tender after about 5 minutes, then use an immersion blender or transfer contents to blender and blend until very smooth. Add additional broth (2 tbsp. at a time) as needed to thin soup.

Return soup to soup pot and return to a simmer. Season with salt and pepper and needed and ladle into bowls. Drizzle top with the garlic herb finishing oil and garnish with a fried sage leaf.