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Home » Honey Roasted Garlic, Parsnip and Cauliflower Soup

Honey Roasted Garlic, Parsnip and Cauliflower Soup

Last Updated on July 23, 2019 By Donna 9 Comments

Vegetarian
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This parsnip and cauliflower soup is just bursting with the most beautiful Fall flavors. Parsnips are combined with cauliflower, garlic and just a hint of honey for a dish that will warm you from the inside out. Serve with toasted hazelnuts for a bit of crunch and some fresh crunchy bread to round out the whole meal.

Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust and use myself.

close up shot of Cauliflower and Parsnip Soup served in an off white bowl and topped with toasted hazelnuts and microgreens

Roasted Garlic, Cauliflower and Parsnip Soup with Balsamic Caramelized Onions

Honey roast parsnips have the best flavor.

Parsnips are quite sweet by themselves but adding just a touch of honey and thyme really rounds out the flavor and combines so well with the earthiness of the root vegetable. It makes a great accompaniment to the subtle flavor of roasted garlic and the intenseness coming from the caramelized onions.

Add the crunch from the hazelnuts and you have a bowl that tastes just amazing.

Chopped parsnips, cauliflower and garlic coated with olive oil honey and thyme on a roasting tray

What Ingredients Are Needed For This Cauliflower Parsnip Soup?

Don’t worry, we aren’t adding anything too fancy here. Simply:

  • parsnips
  • cauliflower
  • garlic
  • honey
  • thyme
  • vegetable stock
  • caramelized onions (make your own here)
  • cream
  • hazelnuts to serve

The honey glazed parsnips along with the roast garlic and cauliflower really take this dish to the next level in terms of flavor.

Tip: make sure you take the time to really let those onions caramelize. Take it slow and let that natural sugar from the onions turn into the most wonderful flavor to really round out the sweetness of this soup.

They should take about 20 minutes, so if you are caramelizing them while the veggies are roasting you will be good to go.

two bowls of Cauliflower and Parsnip Soup served in off white bowls on a white background and a wooden spoon and bowl of microgreens beside

How To Get The Perfect Roast Parsnips For A Great Roast Parsnip Soup.

You are going to want to make sure the parsnips are roasted to perfection to ensure they will blend up easily with the other ingredients. Too hard and you aren’t going to get the right consistency and it might be a bit of a struggle for your blender or handheld immersion blender.

Once the time is up, check the parsnips by squeezing to see if there is a little bit of give. If not, they need a couple more minutes, I would start with 3 minutes more and go from there.

Why the variation in time? This is all going to come down to the size of the chunks you have cut, so make sure they are small enough to all cook together.

In terms of appearance, they should be a nice golden color with perhaps a bit of charring on the edges.

up close shot of a bowl of soup shrouded with a linen napkin

Need More Recipes To Use Up Those Delicious Parsnips?

Have more parsnips to use up? Why not check out some of these delicious recipes:

  • Tuscan Kale, Carrot and Parsnip Soup from Simply Fresh Dinners
  • Cinnamon Roasted Parsnips from The BBQ Bastard
  • Crockpot Rosemary Carrot Parsnip Mash from Cotter Crunch
  • Parsnip and Parmesan Bruschetta with Arugula from Sprinkles and Sprouts

Happy Eating.

xx

5 from 6 votes
Cauliflower and Parsnip Soup_5_550
Print
Roasted Garlic, Cauliflower and Parsnip Soup with Balsamic Caramelized Onions
Prep Time
10 mins
Cook Time
20 mins
Caramelized Onions
40 mins
 

This soup is just bursting with the most beautiful Fall flavours. Parsnips are combined with cauliflower, garlic and just a hint of honey for a dish that will warm you from the inside out. Serve with toasted hazelnuts for a bit of crunch and some fresh crunchy bread to round out the whole meal.

Course: Soup
Cuisine: Anytime
Servings: 6 serves
Calories: 196 kcal
Ingredients
  • 750 grams parsnips (about 6), washed well and chopped into 2cm chunks
  • 250 grams cauliflower florets (about 8oz)
  • 6 cloves garlic peeled
  • 2 tbsp olive oil (or cooking oil of choice)
  • 1 tbsp fresh thyme leaves peeled from the stem (discard stem)
  • 1 tbsp honey
  • 1/2 batch caramelized onions
  • 1.5 litres vegetable stock (about 6 cups)
  • 1/4 cup heavy cream
  • toasted hazelnuts to serve
  • extra cream to serve
Instructions
  1. Preheat the oven to 180C/350F

  2. Combine the parsnip chunks, cauliflower florets and garlic in a roasting tin. Drizzle on the olive oil (or cooking oil of choice), fresh thyme, honey, salt and pepper and stir to combine. Pop into the preheated oven and roast for about 15-20 minutes, or until starting to turn golden brown.

  3. Once the veggies are roasted, add to a blender along with the caramelized onions and vegetable stock. Blend until smooth. (You may have to do this is batched depending on the size of your blender). Alternatively, you can add the ingredients to a large saucepan and use a handheld blender, although I have found the consistency is not as smooth with this method.

  4. Add the blended soup to a large saucepan, add the cream and heat until the desired temperature is reached.

  5. Serve sprinkled with some toasted hazelnuts and topped with a swirl of cream. Add more salt and pepper as needed.

Nutrition Facts
Roasted Garlic, Cauliflower and Parsnip Soup with Balsamic Caramelized Onions
Amount Per Serving
Calories 196 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 14mg5%
Sodium 31mg1%
Potassium 620mg18%
Carbohydrates 29g10%
Fiber 7g29%
Sugar 10g11%
Protein 3g6%
Vitamin A 201IU4%
Vitamin C 44mg53%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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If you enjoyed this recipe then you might want to try these:

  • Broccoli Cheese Soup
  • One-Pot Oven Roasted Chicken In Immunity Boosting Broth
  • Rustic One Pot White Bean and Sausage Soup
  • 6 Ingredient Celery Soup

If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3

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Filed Under: All Recipes, Soup Recipes, Vegetarian Recipes Tagged With: fall flavors, parsnip, roasted vegetables, vegetarian, winter vegetables

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Comments

  1. Danielle says

    August 12, 2019 at 8:00 pm

    Even though it is not fall just yet, I get a nostalgic feeling loooking at this recipe. I should better save it and make it in a month or two – can’t wait!

    Reply
    • Donna says

      August 12, 2019 at 9:13 pm

      Definitely!! Its the middle of winter here and it is still ticking all the boxes for me 🙂

      Reply
  2. Michelle Miller says

    August 12, 2019 at 6:44 pm

    always to get fresh inspo for new soups with powerful veggies! Great recipe!

    Reply
  3. Genevieve says

    August 12, 2019 at 5:10 pm

    This soup sounds amazing and perfect for fall!

    Reply
    • Donna says

      August 12, 2019 at 6:11 pm

      Definitely ALL about Fall

      Reply
  4. Laura | Wandercooks says

    August 12, 2019 at 3:18 pm

    This looks so gorgeous, and a great way to use up cauliflower as I often have some leftover from other recipes. Love the gorgeous micro herbs on top too.

    Reply
    • Donna says

      August 12, 2019 at 6:12 pm

      They are so pretty, I always have to grab them when I find them at the store! Me too, always looking for ways to use up leftover cauliflower

      Reply
  5. Adrianne says

    August 12, 2019 at 3:13 pm

    Yum, what a fantastic looking soup Donna! I love the additional of the toasted hazelnuts, they really have me licking my lips. It has been so cold in Brissie so I look forward to making this delicious soup!

    Reply
    • Donna says

      August 12, 2019 at 6:13 pm

      It has been freezing here as well, the unexpected cold snap has me enjoying all the soups!

      Reply

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Welcome to Whole Food Bellies

Hi, I'm Donna. Mom of three (four if you count the dog, but it feels more like she is my grandma?!?) and wife to one. I would love it if you joined me on a journey of creating happy people and happier bellies by cutting down on the processed foods in our diets, and indulging instead in delicious whole foods.

I focus on fast, simple and seasonal dishes the whole family will love - kid approved of course! Healthy and wholesome doesn't have to be boring!

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