Cauliflower & Parsnip Soup with Caramelized Onions & Apples

Update 11/18/2018: This is one of the most popular recipes on Foraged Dish! I have updated it with a video and new images, and refined the instructions. The soup is the same!

1. Roasted Cauliflower

2. Caramelized Onions

3. Sautéd Apples

4. Ultra creamy

5. Plant-based

6. A swirl of truffle oil

7. Let's count caramelized onions twice because-- well, I shouldn't have to explain

These are just a few reasons to love this soup, which is super cozy, and perfect for a snow day.

The body of this soup is made up of roasted cauliflower, parsnips, and garlic. They get browned in the oven and then puréed with veggie broth and coconut milk for a smooth, silky soup. The texture is similar to potato soup, but parsnips lend a sweet, earthy note that feels super fall-y.

Parsnips, apples, caramelized onions … all great fall flavors! And all of them have a natural sweetness, which means this soup goes really well with something savory, like buttered sourdough or grilled cheese, or just a few slices of gruyere on the side. Saltiness that balances it all out.

Cauliflower & Parsnip Soup with Caramelized Onions & Apples

Published November 3, 2015 by Caitlin Sherwood

Serves: 4   |    Active Time: 1 hour

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Ingredients:

1 head cauliflower, cut into florets

3 large parsnips, roughly chopped — 1/4 to 1/2 inch thick pieces

2 cloves garlic, minced

2 tablespoons coconut oil, melted and divided

4-5 cups vegetable broth, (this will vary depending on size of parsnips)

1/2 cup coconut milk (canned, full fat) OR half-and-half

1 large yellow onion, sliced thin

1 large crisp apple, cored and diced

1/4 teaspoon salt, plus more to taste

1/4 teaspoon ground black pepper, plus more to taste

Truffle oil to taste

Directions:

1. Preheat oven to 450°F.
2. On a sheet pan, combine cauliflower, parsnips, and garlic. Drizzle with 1 tablespoon melted coconut oil, and stir to coat veggies. Place veggie in oven and roast 20-25 minutes, until browning on edges.
3. While the veggies roast: heat remaining 1 tablespoon oil in a 10-inch skillet over low heat. Add sliced onions to pan, and sauté, stirring occasionally, until onions are a golden brown. Add a pinch of salt during this step to speed it up. Add diced apples to pan, and cook 5 minutes longer, until apples are softened.
4. Place cooked veggies in a blender with coconut milk, broth, salt, and pepper. Blend until smooth and creamy. Season with salt to taste. (Test soup for temperature at this point: if your soup needs to be warmed up, do it now: either heat it in the microwave, or bring it to a simmer in a sauce pan).
5. Divide soup among serving bowls and top with caramelized onions and apples. Drizzle with truffle oil and season with pepper to taste.

Cranberry Waldorf Slaw with Poppy Seed Dressing

CRUNCH. That’s what you get with this salad. Cabbage adds far more body and crunch and to salads than most greens, but this recipe doesn’t stop there. Crisp apples are cut into match sticks, sweet and bright. Celery and fresh fennel add their own types of crunch to the bowl (is celery the crunchiest vegetable of them all, or what?). And, walnuts. Also crunchy, but with a nutty, rich side that contracts well with the raw vegetables. In fact, the only two ingredients in this salad that aren’t crunch are dried cranberries—which add a nice contrast and keep the fall parade going—and the salad dressing, which brings everything together.

Potluck-ready or delicious as a side to your favorite sandwich. The other win? This salad keeps really well, so you can each fresh veggies effortlessly all week, if you want.

Cranberry Waldorf Slaw with Poppy Seed Dressing

Published September 21, 2015 by Caitlin Sherwood

Serves: 6   |    Active Time: 15 minutes

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Ingredients:

1/2 head of green cabbage, shaved thin

1 bulb of fennel, green parts removed, and sliced thin

2-3 stalks of celery, diced

1/2 cup dried cranberries

1/2 cup toasted walnut pieces

1 apple, cored and sliced into matchsticks

Poppy Seed dressing, to taste

Directions:

1. Combine sliced vegetables in a large salad bowl.
2. Just before serving, drizzle with dressing to taste, and toss. Serve.
3. Note: This salad keeps well as left overs — if you anticipate having leftovers, only dress the amount you’re going to eat now. Store the slaw in an airtight container. Dress leftovers when ready to eat, and toss.

Winter Salad with Kale, Squash, Apples, & Fennel

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Merry Christmas Eve! Happy Holidays! Happy whenever you find yourself doing today! For me, it's "Happy Another-Excuse-To-Plan-A-Menu Day"! 

If you are looking to build a holiday menu that everyone can enjoy, regardless of dietary preferences, you know my struggle well: what is paleo, vegan, and still filling? Salad is the easy answer. But it's so hard to make salad feel "right" in the middle of winter. Tomatoes? Hard and flavorless. Cucumbers? Chilling. Butterhead lettuce, arugula, even baby spinach--just plain out of place. It's easier to pass by with gratins, mashes, and roasts. And don't get me wrong--I love anything au gratin (especially this cauliflower gruyere gratin!) - but sometimes it's nice to have a light dish on your holiday table, to balance out all of the traditional winter fare.

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That very question brought me to this salad. (Now, before you say, "Salad is NOT filling," hear me out). This salad, with massaged dino kale, is stuffed with wintery goods that will fill you up: roasted delicata squash, toasted pepitas, and fennel, and crispy apples. Avocado for good measure — because what salad isn’t better with avocado? It has crunch, a touch of sweetness, and a savory kick. And it fits right in on a crowded table of wintertime foods. And if you're still not content, I recommend adding some shaved Parmigiano Reggiano. 

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Drizzled with a balsamic vinaigrette, this salad breaks away from the heavy dishes we all know so well, with out feeling out of place. It's a piece of fresh in the midst of winter--often a much needed twist. Since this salad is made with hearty vegetables, it can be made several hours ahead of time, making your holiday meal less stressful! Just wait until the last minute to add the dressing. 

What new dish will you be trying this holiday season? How do you make sure everyone is jolly when they take their seat at the holiday table? 

P.S., that delicate looking garnish is a fennel frond — the top "leafy bit of the fennel bulb. Save a tiny bit when you’re chopping up the fennel, and put it on top for good looks. 😎

Winter Salad with Kale, Squash, Apples, & Fennel

Published December 24, 2014 by Caitlin Sherwood

Serves: 8   |    Active Time: 35 minutes

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Ingredients:

1 delicata squash, seeds removed and sliced

1 tablespoon avocado oil

6 cups kale, chopped into bit-sized pieces

Dash salt

Drizzle extra virgin olive oil

3/4 cup fennel, sliced thin

1 apple, cut into matchsticks

1/2 cup roasted pepitas (pumpkin seeds)

1 avocado, sliced or cubed

Balsamic vinaigrette  

Directions:

1. Preheat the oven to 450°F. Toss the sliced squash in the avocado oil. Spread it out on a cookie sheet, and place in oven. Bake until golden, soft all the way through, and browning on edges. Remove from oven and set aside. 
2. Assemble salad: Place the chopped kale in a salad bowl, along with a drizzle of olive oil and a dash of salt. Using your hands, rub the olive oil into the leaves until they are bright green. This softens them a bit, making them nicer to eat and easier to digest.
3. Add the fennel and apple to the salad bowl. Top with roasted squash, avocado, and pepitas. Serve with balsamic vinaigrette to taste. Optional: garnish with fennel fronds.