As I was taking the subway home the other day, freezing my buns off in this very damp city of Toronto, I came to the realization that I had very little food at home. This happens about once in a blue moon -- being a nutritionist and all, this is like a breakfast restaurant running out of eggs. It was about 4PM, so I had time to go grocery shopping but I just didn't feel like it -- I wanted to be in the warmth and comfort of my home, as soon as possible.

Walking down the hallway to my condo, I got a lovely waft of roasting garlic from my neighbour's oven and it hit me. A couple of weeks back, I was strolling past Rowe Farms in Leslieville, after seeing a client in the east end. I couldn't help but notice some root veggies in the window, yelling "Buy me! I'm local and lovely." I eagerly walked in and bought some parsnips. Little did I know what would later transpire in my kitchen with these white-ish carrot look-alikes, bursting with minerals and vitamins A, C and K.

As mentioned, I had very little food, but there were a few basics in my kitchen that would suffice: garlic, cauliflower and of course, my local parsnips. These few ingredients were the basis of the best soup I've ever made: Roasted Parsnip and Cauliflower Soup. Get the full delicious recipe after the jump...

This recipe has as distinct flavour of parsnips, since it is the main ingredient. If you equate parsnips to brussels sprouts and lima beans force-fed to you by your great aunt at holiday dinners, this might give you the heebie-jeebies. But never fear, dear foodie -- if you are reading this post, then I know you like delicious and nutritious food. Give this soup a try and it won't disappoint you!

Ingredients:

4-5 medium-sized parsnips, peeled and chopped
Half a head of cauliflower, chopped into big chunks
2 garlic cloves, minced
3 tbsp extra-virgin olive oil
1 cup of almond milk
4-5 cups of leftover vegetable stock from the cauliflower
Sea salt & pepper to taste

Method:

Roast the parsnips at 350 degrees farenheit for 45 minutes to an hour. While the parsnips are roasting, boil a large pot of water and cook the cauliflower for five to seven minutes (or steam them), until they are fork tender. Keep the cauliflower water because you will use this as your stock. Once the parsnips are tender, remove from the oven and let cool for about 15 minutes. Place in food processor and puree with cauliflower. Puree the veggies in stages, so that the cauliflower combines nicely with the parsnips. Add the minced garlic and place all the ingredients back into the large pot. Slowly add the water from the cauliflower, one cup of almond milk and the olive oil.

EnJOY!

Joy McCarthy, Registered Holistic Nutritionist and Health Coach of Joyous Health, loves to inspire others to eat well and live well. Joy is the resident holistic nutritionist at 889 Yonge, a Yoga & Holistic Lifestyle Spa in Toronto. Joy welcomes your questions or comments.