Go Back
+ servings
Roasted Parsnip & Cauliflower Soup close-up in a pink bowl with pink placment
Print Recipe
5 from 3 votes

Roasted Parsnip & Cauliflower Soup

A hearty winter soup made with parsnips and cauliflower.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 6 to 8 servings
Calories: 878kcal
Author: Stella Morfessis

Ingredients

SOUP

  • 3 tablespoons olive oil
  • 4 parsnips peeled and cut in ½-inch pieces (2 cups)
  • 1 head cauliflower trimmed and cut into florets
  • Kosher salt to taste
  • Black pepper to taste
  • 1 large white onion peeled and diced (about 2 cups)
  • 2 large garlic cloves minced
  • 4 cups vegetable broth
  • 3 tablespoons white miso
  • 1 teaspoon lemon zest
  • 2-3 tablespoons lemon juice
  • Smoky chili powder for serving
  • Parsley leaves for serving

TOPPINGS - Parsnip Ribbons

  • 1 parsnip peeled and shaved into ribbons
  • 2 cups neutral oil
  • Salt a sprinkle

Instructions

  • Set the oven to 425°.
  • In a medium sized bowl, toss the parsnips and cauliflower together with 2 tablespoons of olive oil, salt, and pepper.
  • Arrange the parsnips and cauliflower on a half sheet pan and bake for 25-30 minutes.
  • In a large pot over medium heat, add the last tablespoon of oil and heat until warm. Add the onion and cook, stirring occasionally, until translucent 5 to 7 minutes. Add the garlic and cook for another 2 minutes.
  • Add the roasted parsnips and cauliflower, vegetable broth, and two cups of water to the pot.
  • Bring the mixture to a boil and then lower the heat and simmer, covered, for 15 minutes.
  • Add the miso and stir until fully dissolved.
  • Make the parsnip ribbons: In a medium size saucepan with high sides, heat the oil over high heat until the oil begins to ripple.
  • Gently place a handful of the parsnip ribbons into the oil and cook, stirring occasionally, for 30 seconds to a minute or until golden brown.
  • Remove from the oil and place onto a plate lined with paper-towel. Sprinkle with salt. Repeat until all the ribbons have been cooked.
  • After the soup has been simmering for about 15 minutes, remove it from the heat.
  • Using an immersion blender, puree the soup until smooth (or puree in batches in a blender and return to the pot).
  • Stir in the lemon zest and juice just before serving.
  • Sprinkle with chili powder and then top with the parsnip ribbons. Garnish with fresh parsley and enjoy!

Notes

Vegan and gluten free!

Nutrition

Calories: 878kcal | Carbohydrates: 35g | Protein: 5g | Fat: 83g | Saturated Fat: 7g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 53g | Trans Fat: 1g | Sodium: 986mg | Potassium: 825mg | Fiber: 9g | Sugar: 11g | Vitamin A: 342IU | Vitamin C: 72mg | Calcium: 79mg | Iron: 1mg