Creamy roasted parsnip and cauliflower soup with thyme and olive oil. A silky, nourishing soup that celebrates the natural sweetness of roasted parsnips and cauliflower.
Why you’ll love this soup
Roasting the vegetables before blending creates a rich depth of flavour, while a touch of blue cheese adds an indulgent finish. Perfect for cool evenings, this soup is naturally gluten-free, high in fibre and easily adapted for vegetarian or dairy-free diets.
Therapeutic notes
Parsnips are an excellent source of soluble fibre, helping nourish beneficial gut bacteria while supporting digestive health. Cauliflower provides vitamin C and sulphur-containing compounds that support natural liver detoxification pathways.
FAQs
Can I make this soup ahead of time?
Yes. It keeps well in the refrigerator for up to 4 days and the flavour improves overnight.
Can I freeze it?
Absolutely. Freeze in airtight containers for up to 3 months. Defrost overnight before reheating gently.
Can I make it dairy-free?
Yes. Simply omit the blue cheese or replace it with toasted walnuts, nutritional yeast or dairy-free feta.
Can I use chicken stock?
Yes. Chicken stock creates a richer flavour, while vegetable stock keeps the recipe vegetarian.
What can I serve with this soup?
Serve with toasted sourdough, gluten-free seed crackers, or a simple green salad for a complete meal.
PrintRoasted parsnip and cauliflower soup
- Total Time1 hour
- YieldServes 8
- DietVegan
Parsnips are an excellent source of soluble fibre, helping nourish beneficial gut bacteria while supporting digestive health.
Cauliflower provides vitamin C and sulphur-containing compounds that support natural liver detoxification pathways.
Roasting the vegetables enhances their sweetness without the need for added sugar, making this soup satisfying while remaining blood sugar friendly.
Ingredients
500g parsnips, peeled and trimmed
1 large cauliflower, cut into florets
8 cloves garlic, unpeeled
2 tablespoons extra virgin olive oil
2 litres vegetable stock
Salt, to taste
White pepper, to taste
Fresh thyme leaves, to garnish
Extra virgin olive oil, to serve
Instructions
- Preheat the oven to 200°C (180°C fan-forced).
- Arrange the parsnips, cauliflower and garlic on a baking tray. Drizzle with olive oil and season lightly with salt and pepper.
- Roast for 30–35 minutes, turning once, until the vegetables are tender and lightly caramelised.
- Squeeze the roasted garlic from its skins and transfer all vegetables to a large saucepan.
- Pour in the vegetable stock and bring to a gentle simmer for 10 minutes.
- Blend until completely smooth using a stick blender or high-speed blender.
- Return the soup to the saucepan if required and adjust the consistency with extra stock or hot water.
- Taste and season with salt and white pepper.
- Ladle into warm bowls and finish with fresh thyme and a drizzle of extra virgin olive oil.
- Prep Time: 15 minutes
- Cook Time: 45 mins
- Category: Soup
- Method: Simmer
- Cuisine: Modern Australian
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