This comfort food is milk and cream free and will sing to your tastebuds as it warms your belly. It is based on a parsnip soup recipe by my friend Eve Colantoni (http://getwellwitheve.com). The recipe evolved one rainy California winter day when I wanted something smooth, creamy, rich and satisfying after a challenging yoga practice.
1 Large yellow onion, chopped
3 medium parsnips, scrubbed and chopped (try to get parsnips that are more slender as they have superior flavor and texture)
1 cup cauliflower florets
1.5 cups water or stock
1 tbsp. ghee or butter
1tbsp. olive oil
1 tsp. ground cardamom
½ tsp. ground cumin
1 tsp. ground coriander
dash ground nutmeg
¾ tsp. salt (or to taste)
With the Vita-Mix:
Steam all the vegetables over water or stock until just tender. Let cool slightly, then add to the Vita-Mix with the rest of the ingredients, plus the steam water. Puree on high until smooth and creamy (about 2 minutes). The amounts above will make a thicker soup, just add more liquid if you like it thinner.
With immersion blender (hand blender):
Add the vegetables and stock or water to a soup pot. Gently bring to a boil over medium heat. Turn heat to a simmer and cook until veggies are tender, about 10-12 minutes (test with a fork).
Add all the other ingredients and puree in the pot using the immersion blender. Adjust seasonings and liquid amount to suit your preferences.