• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Home Garden Joy
  • Home
  • Blog
  • Start Here
    • Seed Starting
    • Composting Basics
    • Vegetable Gardening
    • Growing Fruit
    • Growing Herbs
  • Recipes
    • Canning and Food Preservation
    • Vegetarian Meals
    • Salad Recipes
    • Soup Recipes
    • Dinner Recipes
    • Dessert Recipes
  • Books & Classes
    • Classes
    • Books
    • Books for Christian Herbalists
  • About
    • Advertise
    • Awards and Accolades
    • Privacy Policy

Parsnip Recipes – Roasted Parsnip Cauliflower Soup

October 27, 2018 by Jeanne

If you are looking for parsnip recipes, this creamy roasted parsnip cauliflower soup offers a taste of fall in every spoonful. Flavored with thyme and sage, it stands alone as a meal or a hearty appetizer.

Parsnip Recipes – Roasted Parsnip Cauliflower Soup

I love parsnips but only two grew to any good size in my garden this year. I planted old seeds and didn’t have high hopes for them, but I harvested them earlier this week. Much to my delight, the two looked ready for a new recipe – and I decided to experiment.

Parsnips aren’t very popular in the United States and especially in the northeast where I grew up. I didn’t taste parsnips until I moved to Virginia. I had seen parsnip recipes in Cooking Light and other cookbooks and magazines but hadn’t even seen them in the supermarket. I decided to grow them in my raised bed vegetable garden. The first year, I harvested several, and since then, I’ve been hooked on parsnips.

You can mash parsnips, make them into French fries, roast them and serve them instead of potatoes, or in this case, make a delicious creamy soup. The key to this soup recipe is to allow plenty of time to roast both the cauliflower and the parsnips. If you do not roast them thoroughly or the vegetables are still a little crunchy, the soup will have unpleasant chunks in it (unless you puree it in a high-powered blender).

I made my soup base with canned homemade turkey stock I had in my pantry and cream. Another option is to use vegetable broth and coconut milk. The flavor is slightly better with coconut milk.

Seasonings for this recipe include salt, pepper, thyme, and sage. Both the thyme and sage grew abundantly in my garden this year and I had plenty of dried herbs on hand for flavoring the soup.

Among the parsnip recipes in my recipe binder, this new creation is now a favorite. Store uneaten portions in the refrigerator and reheat before serving.

Parsnip recipes include this soup.
Delicious parsnip recipe for creamy, comfort food soup with herbs.
Parsnip recipes include this soup.

Roasted Parsnip Cauliflower Soup Recipe

A creamy soup flavored with the taste of fall. Use dried herbs and leave plenty of time to thoroughly cook/roast the vegetables before blending with broth and cream.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 4 cup

Ingredients
  

  • 3 large parsnips Remove ends, peel and slice into 1/4 inch coins
  • 1/2 head cauliflower Remove leaves and stems, cut into florets
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic peeled and minces
  • 1/2 cup cream
  • 2 pints broth use chicken, turkey, or vegetable and add more to taste
  • dash salt add salt to taste
  • dash pepper add pepper to taste
  • dash dried thyme add thyme to taste
  • dash dried sage add sage to taste

Instructions
 

  • Preheat the oven to 400 degrees F. Peel and coin the parsnips. Cut cauliflower into florets
  • Place cauliflower and parsnips in a roasting pan. Toss with olive oil. Roast, uncovered, stirring every 10 minutes or so, until vegetables are browned and tender.
  • Remove pan from oven. Add minced garlic. Cover with foil and let sit 10 minutes.
  • Remove foil, let vegetables cool, then pour all into blender. Add cream and broth to blender.
  • Blend on Puree setting until smooth.
  • Pour back into pot. Heat.
  • Add salt, pepper, thyme and sage to taste. Heat and serve in bowls.
Jeanne
Jeanne

Jeanne Grunert is a certified Virginia Master Gardener and the author of several gardening books. Her garden articles, photographs, and interviews have been featured in The Herb Companion, Virginia Gardener, and Cultivate, the magazine of the National Farm Bureau. She is the founder of The Christian Herbalists group and a popular local lecturer on culinary herbs and herbs for health, raised bed gardening, and horticulture therapy.

Tweet
Share
Pin
Share2
2 Shares

Filed Under: Uncategorized

Previous Post: « Thanksgiving Traditions for Families
Next Post: Pumpkin Recipes Buttermilk Biscuits »

Primary Sidebar

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Featured

logo of the american horticulture society

Home Garden Joy was featured by the American Horticultural Society on #plantchat.

My Books on Amazon

cover of plan and build a raised bed garden

Visit my author page on Amazon to find all of my fiction and gardening books.

Herbal Academy Teachers

Footer

a single strawberry hanging over the edge of a wooden raised bed

Growing Strawberry Plants

Growing strawberry plants is one of my favorite gardening adventures. Once they get growing, strawberry plants produce abundant strawberry fruit. Outwit the birds, and you’ve got your own personal fruit supply for several weeks, or you can make a strawberry jam recipe that tastes like a burst of summer. Growing Strawberry Plants To grow healthy…

Read More

water droplets in sunbeams over a raised bed vegetable garden

How to Start a Vegetable Garden from Scratch

If you are looking for information on how to start a vegetable garden from scratch, you may find yourself lost in a sea of advice. I’ll make it easy for your start a backyard vegetable garden by breaking down the steps into four simple categories: Location, Soil, Size, Timing. Where Should You Plant Your Vegetables?…

Read More

a browned overcooked coconut bar on a blue flowered plate

Recipe Fail – Coconut Bars

Each weekend, I dig out my favorite cookbook – the Fannie Farmer Cookbook, 13th Edition. I flip through the pages, skimming the recipes, checking to see if I have the ingredients to make those that catch my eye. And then, I make the recipe, usually late Sunday afternoon after all the chores are done. It’s…

Read More

peach tree cuttings in a pot on a windowsill

Propagating Peach Trees from Softwood Cuttings

We decided that propagating peach trees from softwood cuttings was the way to go when we couldn’t find the variety we wanted at the store this past week. The best eating peach we’ve ever grown here at Seven Oaks Farm is “Red Haven.” It was recommended by our neighbor, a man whose family has farmed…

Read More

Copyright © 2022 Home Garden Joy on the Foodie Pro Theme