Recipe
Makes about 10 cups
Extra-virgin olive oil
1 onion, cut into ¼-inch dice
1 large jalapeño, seeds removed and finely chopped
2 tablespoons Ginger Garlic Paste, preferably homemade
2 teaspoons finely chopped fresh turmeric
½ teaspoon ground coriander
3 parsnips, about 12 ounces, peeled and cut into ½-inch pieces
1 celery root, about 1 ¼ pounds, peeled and cut into ½-inch pieces
1 head cauliflower, about 2 pounds, florets removed and cut into ½-inch pieces
7 cups vegetable stock or a combination of vegetable and light chicken stock
Kosher salt
Freshly ground black pepper
Small cilantro leaves or coarsely chopped cilantro, optional
In a Dutch oven or small stockpot, heat a film of olive oil over medium-high heat. Add the onions and cook until beginning to soften, about 5 minutes, lowering the heat to medium to keep them from getting too brown.
Stir in the jalapeño, ginger garlic paste, turmeric, and coriander and cook until fragrant, 1 to 2 minutes.
Stir in the chopped parsnips, celery root, and cauliflower to coat in the onion mixture. Increase the heat to medium-high and cook, stirring often, until they soften slightly and take on a little bit of color, about 10 minutes.
Pour in the stock and bring to a boil. Lower the heat and keep at a generous simmer (even bubbles across the surface) until the vegetables are very tender, about 15 minutes.
Remove from the heat. Using an immersion blender, blend the soup until smooth. Alternatively transfer in batches to a high-powered blender and carefully blend until smooth. Season to taste with salt and pepper.
Return to the heat if needed to warm. Divide among bowls and sprinkle with chopped cilantro, if using. (And, if you are like my husband you will add more freshly ground black pepper.)
If making ahead, the soup can be refrigerated, without the cilantro and extra pepper, for up to 3 days or frozen for up to 1 month.