Roasted Parsnip & Cauliflower Soup

Roasted Parsnip & Cauliflower Soup

There are so many delicious ways to enjoy parsnips! We all love them roasted - it brings out there delicious sweet, nutty flavour! Paired with cauliflower and blitzed until silky smooth, this soup is delightfully creamy and super tasty.   



2 - 3 medium sized parsnips, peeled and roughly chopped

1 cauliflower, broken into florettes

3 cloves of garlic, peeled & crushed with the side of a knife

2 white onions or 4 shallots, peeled & sliced

2 sprigs of thyme or any woody herb or use 2 tsp the dried version if you don’t have fresh.

1 good quality stock cube

Sea salt 

Freshly ground black pepper

Olive oil



1. Pre-heat the oven to 180c/350f / gas mark 4.

2. Tumble the parsnips, cauliflower and garlic onto a large roasting tray. Drizzle the vegetables with about 2 tablespoons of olive oil then place the tray in the oven to roast for 25 - 30 minutes, giving everything a shuffle half way through roasting.

3. Meanwhile, place a large saucepan over a medium heat. Drizzle in 2 teaspoons of olive oil then tumble in the sliced onions. Allow them to sizzle and cook for 10 minutes, stirring occasionally. Remove from the heat and set aside.

4. When the parsnips and cauliflower are ready, transfer them into the saucepan with the onions.

5. Strip the thyme leaves from their stalks and add to the pot.

6. Dissolve the stock cube in a mug of boiling water before pouring over the veggies then top up the water level with more boiling water so that the vegetables are well covered.

7. Place the pan back on a high heat. Bring the mixture to the boil then reduce the heat to a simmer. Allow to gently bubble and continue to cook for a 15 minutes.

8. Allow to cool slightly before blending until smooth with hand blender or a free standing blender.

9. Serve in warm bowls with some seeded crackers or crusty bread!