There are a couple of foods that never last long in my house.
The first one, as strange as this may sound, is cauliflower. Cauliflower is such a versatile vegetable that it’s easy to use in a variety of recipes like (grain-free) cauliflower rice, garlicky mashed cauliflower and parsnips, roasted fennel and cauliflower soup, and even a simple side like roasted cauliflower with rosemary and garlic.
The second one… is bacon. Although I enjoy bacon on occasion, I’m not much of a bacon fanatic. However, I live with three bacon-obsessed creatures.
Let me tell you… trying to cook bacon in this house means I’m usually fighting off another human and two cats. It’s always an event.
The good news is that if you love bacon, this creamy cauliflower and parsnip chowder complements it really well.
And, the other good news is that if you don’t love bacon or don’t eat bacon, this creamy cauliflower and parsnip chowder is just as wonderful without it. 🙂
This creamy cauliflower and parsnip chowder is the definition of comfort food: warm, creamy, and savory. But the best part? It’s actually good for you!
Instead of typical chowders thickened with white flour and heavy cream, this chowder relies on vegetables and cashews to create a savory, creamy base.
I also love how simple it is to prepare and any leftovers are always perfect for lunch!
- 1½ cups chicken or vegetable broth, divided
- ⅓ cup cashews
- 1 tablespoon coconut oil or bacon fat
- 1 medium yellow onion, diced
- 2 medium parsnips, peeled and diced
- 5 cloves garlic, minced
- 1 head of cauliflower, cut into small florets
- 1 teaspoon sea salt
- Black pepper, to taste
- 2 green onions, thinly sliced
- 2 pieces of (cooked) bacon, chopped (optional)
- Add ½ cup of the broth and cashews to a small bowl and let soak.
- Add coconut oil or bacon fat to a medium pot over medium heat. Add the onions and parsnips and sauté for 5 minutes. Add the garlic and cauliflower and sauté an additional 5 minutes.
- Add the remaining cup of broth to the pot, bring to a boil, then lower to a simmer and cover. Cook for 15 minutes, or until cauliflower and parsnips are tender.
- Meanwhile, blend the cashews and broth until completely smooth.
- Once cauliflower and parsnips are tender, (carefully) add half of the contents from the pot to the blender and blend until smooth.
- Pour the blended soup back to the pot and mix well.
- Spoon the soup into bowls, then top with black pepper, green onions, and bacon (if using). Enjoy immediately.