Roasted Cauliflower + Parsnip Soup

The Soup and Spread

This soup is THICK. And delicious. Beware: without the olive oil and thyme garnish, it could be mistaken for a bowl of hummus.  If you bring leftovers to the office for lunch, don’t be surprised if a coworker tries to dip a carrot.


  • 1 head cauliflower, cut into florets
  • 2 parsnips, peeled and roughly chopped
  • 2 shallots, peeled and quartered
  • 3 garlic cloves, peeled and smashed
  • 2 TBS minced fresh thyme (or 2 tsp dried thyme)
  • 1 tsp cumin
  • 1/2 tsp paprika
  • salt + pepper
  • plenty of olive oil to coat veggies
  • 3 cups chicken or vegetable stock


  1. Preheat oven to 375ºF.
  2. Spread cauliflower, parsnips, shallots, and garlic on a baking sheet.  Cover with oil and spices and give a good mix to evenly coat.
  3. Roast vegetables for 30 minutes, making sure to toss veggies at least once or twice.
  4. While veggies are cooking, warm stock in a soup pot over low heat.
  5. Remove veggies from oven.  Blend in batches with stock in a blender or add veggies to soup pan and blend with a hand blender.  Make sure to blend until smooth, should take 3-5 minutes.  Add more stock if necessary to thin.
  6. If in a blender, add mix back to pot.  Add heavy cream, stir into soup, and bring back to a simmer.
  7. Serve with a garnish of olive oil and fresh thyme.

Details: Serves 4 (but we’re usually only 2)

To print the recipe, click here: Roasted Cauliflower + Parsnip Soup

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