Creamy Cauliflower Parsnip Soup
Creamy Cauliflower Parsnip Soup is a cozy way to enjoy your daily dose of veggies, infused with a natural hint of sweetness, thanks to roasted onions and pears. This thoughtful combination of vegetables and fruit blends into a creamy bowl of cozy vibes you’ll want to enjoy all winter long! I like to enjoy it as a side dish to start my meal instead of a salad when it’s cold out.
Gluten Free, Grain Free, Nut Free, Dairy Free, Egg Free, Soy Free
Soup is to winter as salads are to summer… a staple! It can be tough to get in the recommended 5 servings a day of vegetables when it’s freezing outside. I mean, the last thing you want to do is bite into a crisp cucumber, amiright?
That’s why I love soup when it’s cold out. Especially vegetable soup. I think it’s a great part of a meal to boost your veggie intake.
And you’re going to LOVE this Cauliflower Parsnip Soup infused with natural sweetness from roasted onions and pears.
Creamy Cauliflower Parsnip Soup is…
- Made in a few simple steps
- Simple to prepare
- Great to freeze
- An awesome way to eat more veggies
- FREAKIN’ DELISH!
Ingredients You’ll Need to Make Cauliflower Parsnip Soup
You’ll need 5 key ingredients, plus fresh herbs, vegetable stock, and milk or a milk alternative to make this creamy soup.
To get started you’ll roast the 6 key ingredients, including:
- Cauliflower
- Parsnips
- Yellow onion
- Pear
- Garlic
Roasting caramelizes the natural sugars found in these vegetables and fruits making them sweeter. Be sure to season with salt and pepper and roast with fresh herbs, including:
- Fresh thyme
- Rosemary
- Sage
To thin out the puree you’ll add low sodium vegetable stock (you can also use chicken stock if not leaving vegetarian or vegan) and milk or milk alternative.
How to Make Creamy Cauliflower Parsnip Soup
Although this recipe takes some time to roast the vegetables, it’s mostly hands-off time… otherwise known as roasting time.
First, you’ll roast your vegetables.
Add the cauliflower, parsnips, onion, pears and garlic to a large bowl or directly to a prepared baking sheet. You’ll coat the veggies and pears in olive oil, plus season well with salt and pepper. Before placing in the oven you’ll add fresh thyme, rosemary and sage.
By cutting all of the vegetables into 1-2 inch chunks you’ll only need to bake it for about 30-35 minutes, until the vegetables are soft to fork.
Next, you’ll blend your vegetables together.
I used a combination of milk and vegetable stock to help blend the veggies together because it adds creaminess. If you are 100% plant-based you can also use a plant-based milk alternative.
There are 2 ways you can easily blend your soup together:
- Add the roasted vegetables and pear to a high-powered blender, like a Vitamix, with the broth and milk and blend together.
- Use an immersion blender and add all the vegetables and liquids to a stock pot.
Use whichever piece of equipment is easier for you. Personally, I use my Vitamix daily so that’s the route I go.
Other soup recipes you may enjoy:
Kitchen Tools You’ll Need to Make This Soup
You’ll need a few key kitchen tools to make this soup, including…
- Baking sheet
- Vegetable peeler
- Blender
- Stock pot
Creamy Cauliflower Parsnip Soup
Ingredients
- 4 medium parsnips, peeled, cut into chunks
- 1 medium head of cauliflower, cut into florets
- 1 sweet yellow onion, peeled and cut into chunks
- 1 ½ pears, peeled and quartered
- 2 garlic cloves
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tablespoon fresh sage
- 1/2 cup milk or plant-based alternative (unsweetened)
- 6 cups low sodium vegetable stock
Instructions
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper for easy clean up.
- Add the cauliflower, parsnips, onion, pears and garlic to a large bowl. Drizzle with olive oil and season with salt and pepper. Distribute on the prepared baking sheet. Add the fresh thyme, rosemary and sage. Bake for about 30 minutes, until the vegetables are soft to fork.
- If using an immersion blender, transfer the roasted vegetables to a large stock pot. Alternatively, transfer the vegetables to a high-powered blender or food processor. Add the milk or plant-based milk alternative and 1 cup of vegetable stock. Blend until smooth. Add additional vegetable stock, 1 cup at a time, to thin the soup to desired consistency. Enjoy warm!
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XO