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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 40 Minutes
Diets
Cure the winter blues with this magical melody of flavors. The creaminess is second to none, and this well-balanced, filling soup always hits the spot. Serve with toasted croutons for an even more flavorful experience.
1 (24-ounce) bag Beleaves Frozen Cauliflower, sprinkled with salt and pepper
6 tablespoons oil
2 Spanish onions, diced
white part of 1 large leek, sliced
2 parsnips, peeled and sliced
1 turnip, peeled and sliced
4 medium potatoes, chopped
32 ounces Manischewitz Vegetable Broth
1 cup Gefen Almond or soy milk
3 cups water
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
toasted croutons, for serving (optional)
Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Spread cauliflower on the baking sheet in a single layer. Roast 30 minutes, until golden brown.
In a pot, heat oil and sauté onions and leeks until translucent. Add parsnips, turnips, potatoes, broth, almond or soy milk, water, garlic powder, salt, pepper, and roasted cauliflower.
Bring to a boil, then reduce to a simmer and cook one hour. Blend with an immersion blender. If you like, serve with croutons.
Photography by Chay Berger
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