Ingredients:

  • 2 lbs mixed root vegetables (carrots, parsnips, sweet potato), cubed
  • 1 lb cauliflower florets
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed
  • 8 cups vegetable broth (low sodium)
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat oven to 425°F (220°C). Toss the cubed root vegetables and cauliflower florets with olive oil, salt, and pepper on a large rimmed baking sheet.
  2. Roast vegetables for 25–30 minutes, tossing halfway through, until the edges are mahogany-colored and tender.
  3. While vegetables roast, sauté the diced onion and smashed garlic in a large stockpot or Dutch oven until translucent.
  4. Pour in the vegetable broth, dried thyme, and bay leaf. Bring the mixture to a gentle simmer.
  5. Add the roasted vegetables directly from the sheet pan into the simmering broth.
  6. Use an immersion blender to puree the soup until velvety, or blend only half for a chunkier texture.
  7. Stir in the heavy cream and lemon juice just before serving. Garnish with chopped fresh parsley.