This is a nice creamy soup, like vichyssoise! It’s great for winter, and can become warm if you blend it long enough.
2 medium parsnips, scraped and cut in chunks
1/4 head cauliflower, cut in chunks
1 TB lemon juice
1 TB olive oil
1/2 tsp. cumin powder
1/2 tsp. cayenne pepper
sea salt to taste
2 cups water
1/2 cup chopped sweet onion
1/2 cup red bell pepper, diced
1/4 cup pine nuts, soaked overnight
Combine parsnips, cauliflower, lemon juice, oil, cumin, cayenne, salt, and water in a blender and blend until smooth and creamy. Pour into a large bowl and stir in diced onion and red bell pepper. Garnish with red bell pepper strips, or diced green chili, and pine nuts before serving.
