Creamy Parsnip and Cauliflower Soup

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, finely chopped
• 1 sprig fresh rosemary
• Pinch of freshly grated nutmeg
• 12 ounces parsnips, peeled and chopped, tough cores discarded, plus roasted parsnips, for serving
• 8 ounces cauliflower florets, plus roasted cauliflower, for serving
• 2 cups low-sodium vegetable or chicken broth
• 1/3 cup half-and-half or heavy cream
• 2 tablespoons chopped fresh chives

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