Recipe: Cauliflower and Parsnip Soup

Recipe: Cauliflower and Parsnip Soup

Recipe blogger and home-cook extraordinaire Laura Williams shares her recipes for wholesome dishes to get you inspired in the kitchen. Here’s her recipe for a perfectly warming winter soup

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Foodie  Foodie Your Guide to Good Taste  on 23 Dec '19

Serves: 4–6

Prep time: 15 min

Cooking time: 60 min


  • 1 large cauliflower
  • 3 large parsnips
  • 1 large onion
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 1 bunch fresh thyme
  • 700ml vegetable stock
  • 2 tbsp natural yoghurt


  1. Preheat oven to 200°C. Begin by breaking or chopping the cauliflower into small florets. Place in a bowl. Now, peel and chop 2 parsnips into cubes around 2cm in size and place in the bowl with the cauliflower. Add in the leaves from 2 sprigs of thyme, 2 tbsp olive oil and a good pinch of salt and pepper. Gently toss the ingredients together and place onto a baking tray. Roast for 45 minutes, or until the vegetables are golden and cooked through.
  2. When the roasted vegetables are almost cooked, finely slice an onion and place into a large saucepan with 1 tbsp olive oil and the butter. Allow the onion to cook and soften for a minute or so. Crush the garlic into the onion mix and add a few more leaves of thyme. Continue to cook until the onion is completely softened and the garlic is cooked through.
  3. Reserving a spoonful of the roasted cauliflower for serving, add the rest of the roasted vegetables to the pan with the onion. Mix through for a minute or so and then add in the vegetable stock. Bring to a boil and then reduce to a simmer for 5–10 minutes. While the soup is cooking, use a potato peeler to peel the last parsnip into long strips. Place these thin strips onto a baking tray and add a touch of oil and salt and pepper. Cook at 200°C for 10–20 minutes, ensuring you regularly check them to prevent burning. When the strips are golden and crisp, remove from the oven.
  4. Use a stick blender to blend the soup into a smooth, creamy texture. Add a little water if it’s too thick and to reach your preferred consistency. Stir a spoonful of yoghurt through the soup for extra creaminess and serve topped with the reserved roasted cauliflower florets and parsnip crisps.

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