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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 32 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 / 38 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

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    January 3, 2014 / 38 Comments

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    1. erika

      January 18, 2014 at 9:53 pm

      NEVER tried parsnips until this recipe. So easy to make. Love it! Hubby loves it! 15-month-old daughter loves it! To thin it out a little to our preferences, we used one cup of half-n-half. Served this up along side Brussels Sprouts & Bacon Salad. Thanks for a delicious change to our mundane routine!

      Reply
    2. Christie

      January 13, 2014 at 1:09 pm

      Made this on Saturday. I think it is pretty good, though my husband said it was ‘too parsnippy’ for his liking. Maybe I’ll go easy on the parsnips next time…

      Reply
    3. Ramona

      January 09, 2014 at 11:44 am

      Amazing. It’s sooooo good!!!

      Reply
    4. Liz

      January 08, 2014 at 4:48 pm

      Just made this tonight! Absolutely devine! Thank you as always for your truly amazing recipes

      Reply
    5. Jenn

      January 06, 2014 at 11:04 am

      I stumbled across this recipe and just had to try it out. It’s so good I sent the link for the recipe to my favourite people and subscribed to your mailing list! Thank you so much for sharing! It’s an incredible recipe!

      Reply
    6. Sashi @ Get Off the Couch and Cook

      January 06, 2014 at 7:49 am

      5 stars
      I am not a soup person… at all… but this looked so good to me that I made it the same day as you posted the recipe. Our store was out of parsnips but a tater and a carrot seemed to fit the bill and it was AMAZING! I’ll be posting my version soon, too, with all the proper due credit, of course. :) Thanks for all the yumminess you post!

      Reply
    7. Tieghan

      January 03, 2014 at 8:37 pm

      This is gorgeous!! Love the flavors. Parsnips and cauliflower are so underrated!

      Reply
    8. La Gourmande

      January 03, 2014 at 7:41 pm

      5 stars
      I only had 2 cups of chicken broth left but really wanted to try this soup so I added 1 cup of white wine instead and it was really delicious!

      My new favourite soup!

      Reply
    9. purelytwins

      January 03, 2014 at 4:26 pm

      OMG!! this looks perfect…love parships!

      Reply
    10. Marta @ What should I eat for breakfast today

      January 03, 2014 at 1:01 pm

      Just because a cauliflower is roasted, the soup will have a nice flavour.

      Reply
    11. Stephen

      January 03, 2014 at 12:42 pm

      I want this in my belly now.

      Reply
    12. Eileen

      January 03, 2014 at 12:00 pm

      Hooray for roasted veg! What a simple & perfect soup for the depths of winter.

      Reply
    13. katecooks

      January 03, 2014 at 11:35 am

      I just made a delicious carrot soup and it reminded me how easy and comforting homemade soups can be! Will definitely be making this one next week :)

      Reply
    14. Mandy

      January 03, 2014 at 11:26 am

      I’ve been wanting to try a new recipe for Cauliflower Soup! Thanks so much for reading my mind.

      Reply
    15. Hani/haniela's

      January 03, 2014 at 11:16 am

      Can this be shipped to my house? I love roasted cauliflower and addition of parsnip sounds amazing. Great recipe, thanks for the inspiration.

      Reply
    16. Quyen

      January 03, 2014 at 10:52 am

      Looks lovely. I think parsnips are so underused. After traveling to Ireland, they had parsnips in every restaurant! I’ve started to cook with it and I love it!

      Reply
    17. Emily@TotesDelishy

      January 03, 2014 at 10:42 am

      I love that you roasted the onions with the veggies, good trick.

      Reply
    18. Laura

      January 03, 2014 at 9:33 am

      this is EXACTLY the kind of soup I’ve been craving this week. can’t wait to try it!

      Reply
    19. Laura (Tutti Dolci)

      January 03, 2014 at 8:43 am

      I love roasted cauliflower, what a gorgeous bowl of soup!

      Reply
    20. Traci

      January 03, 2014 at 8:38 am

      This isn’t a soup that I would normally gravitate to based on its title, but your photography drew me in! It’s lovely! And the soup does look delicious.

      Reply
    21. Alisa

      January 03, 2014 at 8:27 am

      I’m from Idaho too! Love all the asian influenced recipes on this blog and this soup looks fantastic, can’t wait to try it out.

      Reply
    22. Katrina @ Warm Vanilla Sugar

      January 03, 2014 at 8:13 am

      I love this flavour! I never make anything with parsnips for some reason and that needs to change!

      Reply
    23. MrsNumbles

      January 03, 2014 at 8:03 am

      Hubby and I did the same over the holidays…eat, eat, EAT! Time to get back healthier stuff and I am SO adding this to my list…thanks!

      Reply
    24. Abby @ The Frosted Vegan

      January 03, 2014 at 8:01 am

      Those roasted veggies look amazzzzing. Also this soup is exactly what I need for the cold weather coming!

      Reply
    25. Kate

      January 03, 2014 at 7:21 am

      This looks incredible! It might need to be my weekend project :)

      Also, I live in central Idaho — you missed the bitter cold snap, probably, where it didn’t get out of the teens for three weeks! Thankfully, it was relatively nice over Christmas. Now if we could only get some snow!

      Reply
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