Roasted Cauliflower and Parsnip Soup
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Roasted Cauliflower and Parsnip Soup

Roasted Cauliflower and Parsnip Soup is a tasty, healthy blend of sweet and savory. Perfect for any occasion.
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Dinner
Cuisine: American
Servings: 6 -8 servings
Author: Stephanie


  • 1 medium head cauliflower broken into florets
  • 1 large yellow onion chopped
  • 1 large parsnip peeled and chopped
  • 3 cloves garlic finely chopped
  • 3 tbsp. olive oil divided
  • salt & pepper to taste
  • 1/2 tsp. thyme
  • 1/4 tsp. turmeric
  • 1 tsp. fennel seeds
  • dash of nutmeg
  • dash of cayenne pepper
  • 4 cups vegetable broth


  • Preheat oven 400 degrees
  • Place cauliflower florets, parsnip, and onions in medium mixing bowl.
  • Add 2 tbsp. olive oil, salt & pepper to taste and combine.
  • Place on baking sheet in preheated oven and cook 20-25 minutes until slightly browned.
  • Remove from oven and set aside.
  • Meanwhile heat 1 tbsp. olive oil in dutch oven or soup pan and add garlic.
  • Cook 1-2 minutes then add thyme, turmeric, nutmeg, & cayenne pepper. Cook another minute until fragrant.
  • Add roasted veggies, vegetable broth and bring to boil.
  • Reduce heat and cook 25-30 minutes with lid slightly ajar.
  • Remove from heat and with immersion blender carefully puree veggies until you have creamy texture.
  • Taste for salt & pepper
  • Can garnish with additional fennel seeds
  • optional toppings: yogurt, olive oil