Roasted Cauliflower and Parsnip Soup

This soup is incredible! It’s pretty easy too. I got an Immersion Blender for Christmas, and have been blending up a storm. That thing is incredible. I prefer this to a blender any day, even for smoothies.

It’s nice when you are making sauces and soups because you don’t have to pour hot liquid into the blender and perhaps burn your hand… or burn your whole kitchen when the top comes off when you are blending. (I’ve seen my mom do it… it’s a crazy, hot mess.) I highly recommend buying that. It really does step up your cooking game.

Okay, so on to the soup. It’s creamy. It’s savory. It’s light and delicate.

We made it for our meal and soon realized that it needed something to go with it. We ended up making bacon and spinach paninis, which I highly recommend as a side. Troy added cheese to his the second day and crumbled bacon in it. This also tastes delicious and very much like potato soup. Serve it up however you would like! It’s so darn tasty.

Roasted Cauliflower and Parsnip Soup

Adapted from: Spoon Fork Bacon (One of my favorite food bloggers!)


  • 1 head of cauliflower florets, roughly chopped
  • 2 parsnips, peeled and roughly chopped
  • 2 shallots, peeled and quartered
  • 3 garlic cloves, peeled and smashed
  • 2 tablespoons minced thyme
  • 1 tbsp minced sage, plus more for garnish
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 3 cups vegetable or chicken stock
  • 1/4 cup sour cream** (I made mine dairy free/vegan… See Below)
  • salt and pepper to taste


  1. Preheat oven to 375˚F.
  2. Spread cauliflower, parsnips, shallots, garlic, sage, 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.
  3. Roast vegetables for 25-30 minutes, tossing vegetables around 15 minutes into the roasting process.
  4. Meanwhile pour stock into a medium pot and bring to a simmer. Lightly season with salt and pepper.
  5. Once vegetables have roasted through and stock is hot, use immersion blender to puree.
  6. Puree mixture for 3 to 5 minutes or until the mixture is smooth. Add more stock and continue to puree if necessary.
  7. Transfer the mixture into the pot that the stock was in and bring to a light simmer. Stir in sour cream and adjust seasonings.
  8. Top each bowl with a drizzle of extra virgin olive oil and fresh sage leaf and serve.

**For the dairy free/vegan sour cream:

Take 1 container of Plain Coconut Milk Greek Yogurt (6 oz) and combine it with 3/4 tsp of lemon juice. Stir together and let chill in refrigerator, covered, for at least 30 minutes.

Many thanks to Cassidy’s Craveable Creations for coming up with this alternative!!



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