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Since adapting our diets I’ve really missed our favorite creamy winter soups. It’s hard to do creamy without potato or you know, cream. But this super simple roasted cauliflower and parsnip soup fits the bill to a ‘T’ and it’s perfect to go along with a crisp salad. I paired this one with the Apple Cider Vinegar salad I shared the other day and the combo was fantastic.

This soup was very easy to make and I can’t wait to do it again! You know a recipe is a keeper when everyone argues over who will get the leftovers for lunch the next day.

Roasted Cauliflower and Parsnip Soup

Name: Roasted Cauliflower and Parsnip Soup
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 6
Cuisine: North American
Ingredients: 1 large head cauliflower; 2 good sized parsnips; 1 yellow or white onion; 5 cloves garlic; 1 tbsp olive oil; 3 cups chicken or veggie stock; 1/2 tsp smoked paprika; 1/2 tsp chipotle pepper (dried); salt and pepper to taste; water as needed

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 50 minutes

A lovely warm fall soup

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Ingredients

1 large head cauliflower
2 good sized parsnips
1 yellow or white onion
5 cloves garlic
1 tbsp olive oil
3 cups chicken or veggie stock
1/2 tsp smoked paprika
1/2 tsp chipotle pepper (dried)
salt and pepper to taste
water as needed

Instructions

Preheat oven to 400F

Wash and rough chop your cauliflower and parsnip. Peel the onion and cut into large chunks. Peel garlic but leave whole.

Toss veggies with oil and spread onto a cookie sheet.

Sprinkle seasonings and spices over the veggies

Roast veggies for at least 30 min, stirring once or twice in that time.

When veggies are cooked, add to pot with stock and add enough water to bring liquid to a level that just covers veggies.

Bring to the boil and simmer for 5 to 10 min until veggies are completely soft.

When cooked, blend with a handheld immersion blender or transfer to a standard blender but be careful to not burn yourself!

After you've blended your soup, judge it's consistency. If you feel it's too watery allow it to simmer and reduce a little. If you feel it's too thick add a bit more water.

Taste and adjust seasonings.

Serve!

Nutrition Information:

Yield: 6-8 Serving Size: 1 cup
Amount Per Serving: Calories: 210

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8 comments

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This sounds SO good! I think roasted cauliflower have got to be one of my most favourite foods, and I never even thought about putting them in soup! Pinning this for later too!