This Cauliflower and Parsnip Soup with Walnuts is as comforting as it gets. Naturally vegan and gluten-free.
There’s something special about a bowl of velvety soup on a chilly day. This roasted cauliflower and parsnip soup is no exception.
With its earthy flavours, creamy texture, and nourishing ingredients, it’s a recipe you’ll find yourself coming back to time and time again.
Not only is it easy to prepare, but it also makes a great starter or a satisfying main when paired with crusty bread.
In this recipe, I'm flavouring the soup with some fresh thyme - a herb that is in abundance in the winter.
You may also like my Roasted Thai Curry Cauliflower Soup that has gentle spice.
Ingredients notes
Be sure to check out the full recipe in the recipe card below.
- Cauliflower florets: Roasting the cauliflower enhances its natural sweetness and nuttiness, making it the star of this soup.
- Parsnips: These root vegetables bring a subtle sweetness and creamy texture that complements the roasted cauliflower beautifully.
- White onion (roughly chopped): A staple base for many soups, the onion adds a depth of flavour.
- Garlic cloves: Roasted garlic has a mellow, caramelized flavour that elevates the soup’s richness.
- Oil: Helps with roasting and imparts a silky mouthfeel to the soup. Olive oil is a great choice, but you can use any neutral oil.
- Vegetable stock: Provides a flavourful base and ties all the ingredients together. Opt for a low-sodium version if you’d like to control the salt level.
- Salt and pepper: Essential for seasoning and enhancing the flavours of the dish.
- Fresh thyme: Adds a fragrant herbal note that complements the roasted vegetables.
- Lightly toasted walnuts: These are the perfect garnish, adding a delightful crunch and a hint of nuttiness.
Serving Suggestion
This roasted cauliflower and parsnip soup is a versatile dish that can be enjoyed in various ways:
- Serve it as a light lunch or dinner with a side of crusty artisan bread like this Buckwheat Soda Bread or a fresh green salad.
- Drizzle a swirl of cream or a dollop of plain yogurt on top for added creaminess.
- Garnish with freshly cracked black pepper, a drizzle of olive oil, and a sprinkle of toasted walnuts for a restaurant-worthy presentation.
Storage
This soup stores beautifully, making it an excellent option for meal prep or leftovers:
- Refrigeration: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: Freeze the soup in individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, stirring occasionally to maintain its creamy consistency.
- Reheating Tips: Reheat on the stovetop or in the microwave until warmed through. Add a splash of water or stock if the soup thickens too much during storage.
Our Favorite
Cauliflower Recipes
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📖 Recipe
Roasted Cauliflower Parsnip Soup
Equipment
- 1 oven or Air fryer
- 1 Baking tray
- 1 pan
- 1 Immersion blender or Blender
Ingredients
- 4 cup cauliflower florets
- 3 cup parsnips peeled and roughly chopped
- 1 cup white onion roughly chopped
- 6 cloves garlic
- 2 tablespoon olive oil
- 3 cup vegetable stock
- seasoning
- fresh thyme
- 4 tablespoon walnuts lightly toasted
Instructions
- Preheat the oven to gas mark 4-5 or 180℃.
- In a baking tray arrange cauliflower florets, parsnips, onion, and garlic.
- Drizzle a good amount of olive oil and sprinkle little salt and pepper.
- Let the vegetables roast for 25-30 minutes.
- Once done remove from the oven and allow to cool.
- Add the soup into a blender with some vegetable stock and make a puree.
- Returned pureed soup to the saucepan, add the remaining vegetable stock.
- Heat on medium heat and check the seasoning.
- Serve in a bowl, sprinkle some toasted walnuts and black pepper.
- Drizzle some olive oil or walnut oil and garnish it with thyme.
Notes
- Preheat the air fryer to 180C or 360F.
- Toss the cauliflower, parsnips, onion and garlic with oil and season well.
- Layer the vegetables in the air fryer basket.
- Air fry for 15 minutes or until golden in colour. Keep an eye on the vegetables half way through to ensure they are not burning and to shake. Adjust the temperature and cook time as necessary.
- Proceed with the next steps as above.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by TextNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2018.
Hayley Dhanecha says
This roasted cauliflower and parsnip soup is one of those cosy bowls that turns simple vegetables into something so good and incredibly tasty. Roasting brings out a natural sweetness and depth that makes the soup feel rich, earthy and full of flavour. I love serving it warm with crusty bread or a drizzle of olive oil—it’s simple, comforting and perfect for cooler days.
jayashree says
That's such a lovely soup, need it now Jagruti. Lovely props.
jcookingodyssey says
Thanks Jaya:)
mildly indian says
beautiful texture for the soup, what can I substitute for the Parsnip.
jcookingodyssey says
Thanks! You can use Potatoes or Indian sweet potatoes.
Unknown says
Your food and photographs always amazes me. Pinned this for later. Brilliant share.
jcookingodyssey says
Thank you!
jcookingodyssey says
Let me know hoe it turns out for you.
cookingwithsapana says
Omg that s an incredibly delicious looking soup and I love that rustic bread too. Did you baked it?? Btw what backdrop you used in the pics, it's gorgeous.
jcookingodyssey says
Hi Sapana thanks for your comment. Nope, Lol I can not bake a good bread like this 🙂 I thinks it's from the Asda or Tesco, hubby got it. It's wooden board, after painting I left it in the garden and forgot about it, and it rained at night so I am left with this one 🙂 Thinking painting it again.
Nivedita Thadani says
Justice my lord, I need justice. How one can prepare such a delicious soup, where soup is meant to be bland or spicy!?
jcookingodyssey says
Lol 🙂 Hey Nive thanks for your comment. This soup is not bland but not overly spiced either..it's flavourful though but mildly sweet due to addition of the parsnip.
Avin says
Jusy my kind of recipe. Healthy, tasty and so filling. Perfect for the whether.
Freda says
Gorgeous looking soup, the roasted veggies sure add an amazing depth of flavor 🙂
Rafeeda AR says
I love the flavors of roasted vegetables, this soup must have been really amazing!
Vidya Narayan says
I love the choice of ingredients. Healthy, winter vegetables that makes a wholesome dinner option. As always, fabulous clicks my dear.
jcookingodyssey says
We love healthy and yummy soups! Thank you Vidya 🙂
Ruchi's Veg Kitchen says
Soup looks amazing. Very rich and delicious.
jcookingodyssey says
Thank you Ruchi 🙂