top of page

Roasted Parsnip and Cauliflower Soup


  • 3 cups parsnips, peeled and chopped

  • 3 cups cauliflower florets

  • 3 tablespoons olive oil

  • Salt and pepper to taste

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 4 cups vegetable stock

  • 1 cup water

  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)

  • 1 bay leaf


  1. Preheat your oven to 400°F (200°C).

  2. Toss the parsnips and cauliflower with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.

  3. Roast for 25-30 minutes, until the vegetables are golden and tender.

  4. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Sauté the onion until soft.

  5. Add the garlic and cook for another minute.

  6. Add the roasted parsnips and cauliflower to the pot.

  7. Pour in the vegetable stock and water. Add the thyme and bay leaf.

  8. Bring to a boil, then reduce the heat and simmer for 20 minutes.

  9. Remove the bay leaf and blend the soup until smooth with an immersion blender or in batches with a regular blender.

  10. Taste and adjust the seasoning if necessary.

Serve hot, with a drizzle of olive oil or a sprinkle of fresh herbs, if desired. Enjoy your seasonal New England meal!


bottom of page