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    Home > Blog > Vegetable Recipes > Roasted Cauliflower and Parsnip Soup

    Roasted Cauliflower and Parsnip Soup

    by Teri Lyn Fisher · Published: Jan 3, 2014 · Modified: Jan 19, 2021

    Jump to Recipe
    Roasted cauliflower parsnip soup in bowls next to napkins and spoons.
    Ingredients for roasted cauliflower parsnip soup on a marble countertop.
    A close up of a sheet pan of roasted cauliflower and parsnips.
    A pan of roasted cauliflower parsnip soup with linens and a wooden spoon.
    Parsnip soup topped with olive oil and thyme.


    Did everyone have a good Christmas? I was in Idaho, where it wasn’t as cold as I would have thought. There was snow on the ground, but nothing fresh. It was the kind of snow that was crunchy, and for some reason I always think about freezer burn when I encounter this kind of snow. My favorite part is this beef rib roast my step mom makes. It is so juicy and the texture is perfection. She also made my favorite potatoes in all the land, Heavenly Potatoes. I try and save myself so be able to fill up on the beef, predictable. I felt like a balloon when I came home. John and I went off to Boston for New Years. When we returned, all we are trying to eat will be light and yummy food. Which is why we have this Roasted Cauliflower and Parsnip Soup for you. Here is the deal with this soup, the cauliflower is great because it has a similar texture and mouth feel to potatoes but with less carbs! Hooray! The parsnips are so delicious when roasted because they just get a little sweeter. When we puree all these ingredients together to make this soup, it really feels as though you are eating a creamy rich soup. I think it is a perfect start to the new year when you still may crave all the rich foods you have been eating, but don’t actually want to eat them.
    ♥ Teri

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    Bowls of roasted cauliflower parsnip soup with a spoon.

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    Roasted cauliflower parsnip soup in bowls next to napkins and spoons.

    Roasted Cauliflower and Parsnip Soup

    5 from 46 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 4

      INGREDIENTS  

    • 1 head cauliflower florets (about 3 1/2 cups), roughly chopped
    • 2 parsnips, peeled and roughly chopped
    • 2 shallots, peeled and quartered
    • 3 garlic cloves, peeled and smashed
    • 2 tablespoons minced thyme, plus more for garnish
    • 3 tablespoons extra virgin olive oil
    • ½ teaspoon cumin
    • ½ teaspoon smoked paprika
    • 3 cups vegetable or chicken stock
    • ¼ cup sour cream or crème fraiche
    • salt and pepper to taste

      INSTRUCTIONS  

    • Preheat oven to 375˚F.
    • Spread cauliflower, parsnips, shallots, garlic, and thyme onto a baking sheet, in a single layer, and drizzle with oil. Sprinkle with cumin, paprika, salt and pepper and toss everything together until the vegetables are well coated with oil.
    • Roast vegetables for 25-30 minutes, tossing vegetables around 15 minutes into the roasting process.
    • Meanwhile pour stock into a medium pot and bring to a simmer. Lightly season with salt and pepper.
    • Once vegetables have roasted through and stock is hot, transfer both the vegetables and 2 1/2 cups stock into the well of a blender. Securely fasten the lib, but remove the small, plastic center-top and replace that with a kitchen towel with your hand securely over the towel (this will allow for the stream to escape without a soup ‘explosion’ occurring).
    • Puree mixture for 3 to 5 minutes or until the mixture is smooth. Add more stock and continue to puree if necessary.
    • Transfer the mixture into the pot that the stock was in and bring to a light simmer. Stir in sour cream or crème fraiche and adjust seasonings.
    • Top each bowl with a drizzle of extra virgin olive oil and fresh thyme leaves and serve.

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    January 3, 2014 / 42 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Apple Cinnamon Pancakes
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    Reader Interactions

    January 3, 2014 / 42 Comments

    Comments

      5 from 46 votes (28 ratings without comment)

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    1. Claudia

      December 14, 2024 at 1:57 pm

      5 stars
      Great jumping off point recipe! of course I tweaked it a bit, added celery, garlic, But the base of this soup is SOLID! Used my immersion hand blender, way easier than a standard blender! Great recipe

      Reply
    2. John

      October 30, 2024 at 6:15 pm

      Great soup. A dash of nutmeg added a nice little dimension.

      Reply
      • Jenny Park

        October 31, 2024 at 12:27 pm

        Ooo love the nutmeg addition!

        Reply
    3. Kathy

      October 21, 2024 at 4:09 pm

      5 stars
      This was surprisingly delicious! I love it!

      Reply
    4. Cynthia

      August 14, 2022 at 1:51 am

      5 stars
      A marvellous combination and depth of flavour! I snuck a parmesan rind in the soup and used homemade vegetable stock. It is important to remove the fibrous core of the parsnips. Served with cooked, torn pancetta slices, reserved roasted cauliflower florets and toasted baguette slices topped with melted double brie. Thanks a bunch Teri & Jenny for the inspiration.
      A home cook from Sydney, Australia.

      Reply
    5. Johanne Lavoie

      October 16, 2018 at 5:29 am

      Loved this recipe… a keeper!! Thanks for sharing. ????

      Reply
      • Jenny Park

        October 16, 2018 at 8:59 am

        Oh so glad to hear that!

        Reply
    6. B.

      January 18, 2018 at 8:16 pm

      Do you think the sour cream could be replaced with plain Greek yogurt? Thanks

      Reply
      • Jenny Park

        January 19, 2018 at 10:59 am

        Definitely! You can actually omit it entirely and the soup will still be great. I just like added it for a little added richness :)

        Reply
    7. Violette

      January 14, 2018 at 7:14 am

      5 stars
      Thanks for such a great recipe!
      I made this soup sooo many times now. One of the favourites for sure.

      Reply
    8. Janet Balas

      March 06, 2017 at 4:51 pm

      5 stars
      I made this soup for supper tonight and it was delicious. I garnished it with pomegranate seeds and pistachios which made it look so pretty. I used vegetable broth so it was perfect for a Meatless Monday meal.

      Reply
    9. Catherine

      December 19, 2016 at 5:14 pm

      I added a bunch of hot sauce and lemon and a little bit of worscester and it made the soup a little more interesting. I find food more satisfying when it’s spicy…. also I used an immersion blender and 3.5 cups of chicken stock. Loved the recipe!

      Reply
    10. Stacy

      April 17, 2016 at 2:44 am

      5 stars
      Thanks for this recipe. It was delicious and definitely going on rotation to use up the parsnips from our CSA box. I only had one on hand, so I added a potato which was nice and mellowed the parsnip flavour a bit (as I’m not a huge fan). I also used an immersion blender and that seemed to do the trick. A nice, warming soup and perfect with a baguette on the side!

      Reply
      • Claire

        January 06, 2021 at 10:56 am

        5 stars
        I made this in my slow cooker after roasting the vegetables, omitting the creme fraiche to serve and it was absolutely delicious, albeit I didn’t add enough stock so white thick but on reheating I added more milk. Thank you for a flavoursome and heart warming soup on a cold day! 😊

        Reply
    11. Kelly

      January 18, 2015 at 6:44 am

      This looks so good! And I love that it is a lighter option than potato soup!

      Reply
    12. Alana Smith

      September 30, 2014 at 6:46 pm

      5 stars
      Do you winter bugs realise you can also make this soup and eat it cold of a summer, with a big dob of cold sour cream and cracked black pepper it is wonderfully and amazingly delicious.

      Reply
    13. Dorothy

      February 05, 2014 at 1:50 pm

      5 stars
      I had a cauliflower soup recipes in my weight watchers book and this with parnips
      sound so good and after I made it my son-in-law said for me to keep making this one….

      Reply
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