Creamy Cauliflower Soup with Parsnips

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• 1 sprig of fresh rosemary
• A pinch of freshly grated nutmeg
• 350g parsnips, peeled and sliced ​​(remove tough cores) + roasted parsnips for serving
• 200 g cauliflower florets + baked cauliflower for serving
• 2 cups lightly salted vegetable or chicken broth
• 1/3 cup cream of any fat content
• 2 tablespoons chopped fresh chives

Preparation:

1. In a large, wide saucepan, heat the olive oil over medium heat. Add the onion, a large pinch of salt, and some freshly ground black pepper; cook, stirring occasionally, until the onion is soft but not browned, about 10 minutes. Add the garlic, rosemary, and nutmeg; cook until the garlic is softened, about 30 seconds more.
2. Add the parsnips, cauliflower, broth, and 2 cups of water. Bring to a boil, reduce heat to maintain a gentle simmer, cover, and simmer until the parsnips and cauliflower are tender, about 20 minutes. Let the soup cool for at least 5 minutes.
3. Blend thoroughly in a blender in batches until smooth, being careful not to fill the bowl more than halfway at a time, or blend in a saucepan with an immersion blender.
4. Reheat the soup over medium heat, stirring occasionally, until steaming. Stir in the cream and season with salt and pepper to taste. Add a few drops of hot water if the soup is too thick. Ladle into bowls and top with a slice of roasted cauliflower and roasted parsnip. Sprinkle with chives.