Description
A smooth and comforting cauliflower and parsnip soup made with simple vegetables, herbs, and beans for natural creaminess. Perfect for a light meal or cozy starter.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 1 head cauliflower, cut into florets
- 2 parsnips, sliced (about 1½ cups)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups vegetable broth
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook for 4–5 minutes until soft and translucent.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add cauliflower, parsnips, thyme, salt, and black pepper. Stir well.
- Pour in vegetable broth and add cannellini beans.
- Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
- Blend soup using an immersion blender or countertop blender until smooth.
- Taste and adjust seasoning as needed. Serve warm.
Notes
- For extra creaminess, add a splash of coconut milk after blending.
- Roast the cauliflower beforehand for a deeper, nuttier flavor.
- Adjust thickness by adding more broth if needed.
- Fresh herbs like parsley or chives make a great garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes