This cauliflower and parsnip 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.
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.
What Ingredients Are Needed For This Cauliflower Parsnip Soup?
Don't worry, we aren't adding anything too fancy here. Simply:
- vegetable stock
- caramelized onions (make your own here)
- 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.
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.
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
Roasted Garlic, Cauliflower and Parsnip Soup with Balsamic Caramelized Onions
- 750 grams parsnips (about 6), washed well and chopped into 2cm chunks
- 250 grams cauliflower florets (about 8oz)
- 6 cloves garlic peeled
- 2 tablespoon olive oil (or cooking oil of choice)
- 1 tablespoon fresh thyme leaves peeled from the stem (discard stem)
- 1 tablespoon honey
- ½ batch caramelized onions (see notes)
- 1.5 litres vegetable stock (about 6 cups)
- ¼ cup heavy cream
- toasted hazelnuts to serve
- extra cream to serve
- Preheat the oven to 180C/350F
- 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.750 grams parsnips, 250 grams cauliflower florets, 6 cloves garlic, 2 tablespoon olive oil, 1 tablespoon fresh thyme, 1 tablespoon honey
- 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.½ batch caramelized onions, 1.5 litres vegetable stock
- Add the blended soup to a large saucepan, add the cream and heat until the desired temperature is reached.¼ cup heavy cream
- Serve sprinkled with some toasted hazelnuts and topped with a swirl of cream. Add more salt and pepper as needed.toasted hazelnuts, extra cream
- Store: allow soup to cool completely before storing it in an airtight container in the fridge. It should last about 3-5 days if stored correctly.
- Freeze: this soup freezes well, however, you may want to give it a quick blend after thawing to ensure the cream is properly incorporated. Freeze without the toppings.
- Caramelized onions: you can use onion jam if you do not have the time to make caramelized onions beforehand.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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a question... do you think coconut milk would work instead of cream? i'm unable to get to the grocery store and all i've got is coconut milk. i'm considering adding tofu to this to make it more protein packed... excited to try this recipe and happy to come upon your website!
Hi Lisa, I am sure it would work just fine, I am just not sure about the flavor combination! Can't hurt to try though 🙂
Bethany Lacy says
Have you ever made this soup ahead? I would like to make now abs serve Saturday.
I have made it up to 3 days ahead of time and it has been fine. I wouldn't trust any longer than that, but I am always overly cautious according to my hubby 🙂
Joan Trueman says
This is the 2nd time making this soup. It is absolutely delicious. I had to pass the recipe to friends who had it. Today making for Thanksgiving first course.
I know my guys will love it.
Oh thank you for this Joan, so happy to know one of my recipes graced your Thanksgiving table!
What makes a batch or half batch of carmellized onions?
Hi Joy, if you click on the caramelized onions link it brings you to the recipe on my site which makes one batch, which is about 1 cup.
Robin G says
I just assembled this soup for our dinner tonight, as I just harvested several parsnips from my garden. Hubby walked into the room and said it smelled fantastic. It tastes delicious, and now I can't wait for dinner.
To those who haven't yet made it, when Donna recommends using a blender over the immersion blender, she isn't kidding. I tried the immersion blender because my regular blender is stored up high. I wound up getting the ladder so I could get a smooth consistency.
Oh I am so jealous of your homegrown parsnips, they must taste devine! Haha yes the immersion blender just doesn't cut it with these rooty parsnips does it!!
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!
Definitely!! Its the middle of winter here and it is still ticking all the boxes for me 🙂
Michelle Miller says
always to get fresh inspo for new soups with powerful veggies! Great recipe!
This soup sounds amazing and perfect for fall!
Definitely ALL about Fall
Laura | Wandercooks says
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.
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
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!
It has been freezing here as well, the unexpected cold snap has me enjoying all the soups!