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

Roasted Cauliflower and Parsnip Soup

Teri & Jenny
5 from 28 votes
Servings 4


  • 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


  • 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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