Cauliflower Parsnip Soup
A velvety, plant-based soup combining cauliflower, parsnips, and white beans for a fiber-rich, protein-packed, and comforting meal. Quick to make, perfect for weeknight dinners, and excellent for meal prep or freezing.
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.
