This creamy, plant-based soup blends cauliflower and parsnips for a naturally sweet, velvety flavor, enriched with protein-packed white beans.
High in fiber and low in saturated fat, it’s a nourishing choice for any meal.
Quick to prepare, comforting, and ideal for meal prep, this soup delivers wholesome nutrition and satisfying taste, making it perfect for everyday cooking.
Cauliflower Parsnip Soup
Equipment
- 1 Large pot or Dutch oven
- 1 immersion blender (or upright blender)
- 1 Knife and cutting board
- Measuring spoons
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium sweet onion diced
- 3 cloves garlic minced
- 1 head cauliflower cut into florets
- 2 parsnips sliced (about 1.5 cups)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 15-ounce can cannellini beans, drained and rinsed (or Great Northern beans)
- 4 cups vegetable broth
Instructions
- Warm the Aromatics: Place a large pot or Dutch oven over medium-high heat and pour in the extra virgin olive oil. Allow it to warm for about 1 minute until it glistens. Add the diced onion and minced garlic, stirring frequently. Cook for 3 to 4 minutes, or until the onion becomes translucent and fragrant, releasing its natural sweetness. Be careful not to let the garlic burn, as it can turn bitter.
- Sauté the Vegetables: Add the cauliflower florets and sliced parsnips to the pot, followed by the fresh thyme leaves, salt, and freshly ground black pepper. Stir well to coat the vegetables evenly with the olive oil and seasonings. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften slightly and develop a subtle golden color at the edges. This step helps build flavor and enhances the soup’s depth.
- Add Beans and Broth: Once the vegetables have slightly tenderized, pour in the drained and rinsed cannellini beans, followed by the vegetable broth. Stir gently to combine all ingredients evenly. The beans add a creamy texture and plant-based protein, while the broth creates the base for the soup.
- Simmer Until Tender: Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to a low simmer and cover the pot with a lid. Allow the soup to cook for 20 to 25 minutes, stirring occasionally, until the cauliflower and parsnips are fork-tender and the flavors have melded together beautifully.
- Puree the Soup: Turn off the heat. Using an immersion blender, carefully puree the soup directly in the pot until smooth and creamy. If you do not have an immersion blender, transfer the soup in batches to a high-speed blender. Leave a small vent open or cover loosely with a kitchen towel to allow steam to escape safely. Blend until the soup reaches a velvety consistency.
- Adjust Seasoning and Serve: Taste the soup and adjust the salt, pepper, or thyme as needed. Serve immediately in bowls, garnished with a drizzle of olive oil, additional thyme leaves, and a sprinkle of freshly ground black pepper. For a non-vegan option, freshly grated Parmesan cheese can be added on top. Pair with crusty bread for a complete, comforting meal.
Notes
- You can use roasted cauliflower and parsnips instead of raw vegetables to save time and add a caramelized flavor.
- Frozen cauliflower is a convenient substitute if fresh produce is unavailable, though it may release extra water; reduce the broth slightly to maintain the desired soup consistency.
- Cannellini beans are ideal for creaminess and mild flavor, but Great Northern beans or white kidney beans work equally well.
- Adjust the seasoning gradually, as vegetable broth can vary in salt content.
- For a richer soup, swirl in a splash of coconut milk or unsweetened plant-based cream before serving.
Chef’s Secrets To Enhance Flavor
Maximize flavor by taking time with the aromatics.
Cooking onions and garlic slowly allows their natural sweetness to develop, providing a deep base for the soup.
Don’t skip sautéing the cauliflower and parsnips lightly before adding the broth—this step intensifies the vegetables’ flavor.
Fresh thyme adds brightness, but dried thyme works if fresh isn’t available.
For an extra touch, roasting the vegetables beforehand can bring a subtle caramelized taste that makes the soup more complex and satisfying.
Serving Suggestions For Maximum Enjoyment
This soup is versatile and pairs well with simple accompaniments.
Serve with crusty whole-grain bread or garlic toast for a hearty meal.
A sprinkle of toasted seeds, chopped fresh herbs, or a drizzle of high-quality olive oil enhances both taste and presentation.
For non-vegan diners, a dusting of Parmesan or a swirl of Greek yogurt adds creaminess.
This soup also works well as a starter or a light lunch alongside a crisp salad.
Storage Tips For Best Results
Store cooled soup in an airtight container in the refrigerator for up to 5 days.
Reheat gently over medium-low heat on the stove or in the microwave, stirring occasionally to maintain smoothness.
For longer storage, freeze in freezer-safe containers, leaving a couple inches of headspace to allow for expansion.
Soup can be frozen for up to 6 months; thaw in the fridge overnight before reheating.
Always give it a good stir after thawing to restore creamy consistency.
Frequently Asked Questions
1. Can I use frozen vegetables instead?
Yes! Frozen cauliflower works perfectly.
If using frozen parsnips, make sure to adjust the cooking time slightly and reduce extra liquid, as frozen vegetables may release more water.
2. What can I substitute for cannellini beans?
Great Northern beans, navy beans, or white kidney beans are excellent alternatives. They provide similar creaminess and mild flavor.
3. How do I make the soup creamier?
For extra creaminess, puree longer until silky smooth.
You can also add a splash of coconut milk, unsweetened plant-based cream, or even a small amount of cashew cream for richness.
4. Can I prepare this soup ahead of time?
Absolutely. You can prepare it a day in advance and store it in the fridge.
The flavors often deepen overnight, making it even more flavorful. Just reheat gently before serving.
5. How do I prevent the soup from becoming watery?
Ensure you sauté the vegetables well to remove excess moisture.
If the soup seems too thin after blending, simmer uncovered for a few minutes to reduce the liquid to your preferred consistency.
