Simple Cauliflower and Parsnip Soup

Creamy and comforting cauliflower, parsnip and thyme soup recipe, simple and quick to make.

November is one of those months where you just need lots of cozy comforting warm meals and this Simple Cauliflower and Parsnip Soup might just be one of those. I can say I’m not a huge fan of cauliflower and although I’ve been brought up eating lots of cauliflower as a child I don’t often cook it or have many fun recipes using it. But I do like it mixed with other veggies for more flavor or blended into a soup.

Soup is a simple and nourishing way to get the most of this plant and since it doesn’t have any greens it’s a winner with my son, which is always good:) In this recipe I’ve teamed up the cauliflower with some parsnips and thyme for extra flavor and fragrance. I use thyme quite a bit in cooking and it has become one of my most favorite herbs, it’s beautifully fragrant and it works great in this recipe. Hope you’ll enjoy this little bowl of goodness.

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Yield: 4 servings

Simple Cauliflower and Parsnip Soup

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Creamy and comforting cauliflower, parsnip and thyme soup recipe, simple and quick to make.

Prep Time 10 minutes

Cook Time 20 minutes

Inactive Time 10 minutes

Total Time 40 minutes

Ingredients

• 1 cauliflower, cut into florets
• 2 parsnips, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 celery sticks, chopped
• 1 tablespoon fresh thyme
• salt & pepper
• olive oil

Instructions

1. In a large pot sweat onions, garlic and celery with 1 tablespoons of olive oil for about 5 minutes.
2. After 5 minutes add cauliflower florets, chopped parsnips, thyme and enough water to just about cover all the vegetables, about 4-6 cups (1-1.5L).
3. Bring to a boil and simmer for about 10 minutes until soft.
4. Take off the heat and blend until smooth and creamy. Add more water if the soup feels too thick until you are happy with the consistency.
5. Season with salt and pepper.
6. Serve with good drizzle of extra virgin olive oil.
7. Enjoy!

Notes

If you prefer you can use vegetable stock or broth instead of the water.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 114Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 118mgCarbohydrates: 18gFiber: 6gSugar: 7gProtein: 4g

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