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Parsnip and Cauliflower Soup

Updated: Jul 14, 2020

Soup is a perfect easy meal option for dinner on cool winter evenings - and leftovers are great for lunch the next day! This version uses roast parsnip and cauliflower to add a nice sweetness.

parsnip cauliflower soup in bowl

You'll Need:

1 cup cauliflower, in chunks

1 cup parsnip, in chunks

2 cloves garlic, peeled

1 small onion, roughly diced

1 teaspoon cumin

1 teaspoon thyme

½ teaspoon smoked paprika

1½ cups water

¼ cup plain greek yoghurt

2 tablespoons olive oil

Salt and pepper

Parsley to decorate (optional)


Arrange cauliflower, parsnip, onion and garlic on an oven tray and drizzle with 1 tablespoon olive oil.

Bake for about 30 minutes at 200°C until vegetables are soft and partially caramelised. Remove from oven and leave to cool slightly.

Add the vegetables, onion and garlic to a blender together with cumin, thyme, paprika, water, olive oil and yoghurt. Blend until smooth, and season to taste with salt and pepper.

Pour soup into a pot and warm over a medium heat until piping hot (for a thinner soup you could add a little more water).

Divide into bowls and garnish with parsley. Serve with warm slices of sourdough toast.

* You could also transfer to a pot and use a stick blender – just watch out for splashes!

Makes 2 Serves


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