This creamy roasted garlic cauliflower and parsnip soup is warm and comforting. It’s perfect for chilly days or whenever you need a cozy meal that’s easy to make!
The best part? That sweet roasted garlic flavor brings everything together! I could sip on this soup by the gallon, but let’s not share my secrets too widely! 😂
I love how simple it is to whip up this soup. Just roast, blend, and enjoy! Plus, it’s a great way to sneak in some veggies without even noticing!
Key Ingredients & Substitutions
Cauliflower: Fresh cauliflower gives the soup a delightful texture, but frozen cauliflower works in a pinch! Just adjust the cooking time since it’s already blanched.
Parsnips: They add a nice sweetness. If you can’t find them, carrots or sweet potatoes would work well as substitutes without losing that sweet flavor.
Garlic: Roasting the garlic brings out its sweetness. If you’re short on time, you can use minced raw garlic, but the flavor won’t be as mellow.
Olive oil: This adds richness; you can swap it with any neutral oil like avocado oil or even butter for a creamier taste.
Broth: Vegetable broth enhances the flavor profile, but chicken broth is a fine alternative if you aren’t strict with vegetarian options.
How Do You Get the Soup Creamy Without Dairy?
This soup is creamy because of the roasted garlic and the blending process. Follow these steps to nail that creamy texture:
- Cut the cauliflower into even florets to ensure they roast evenly.
- Make sure the garlic is completely soft before squeezing it out of its skin—this brings out the best flavor.
- Blend the soup until smooth. If you don’t have an immersion blender, a traditional blender works well! Just blend in batches to avoid overflow.
If you’d like it creamier, add that almond milk or cream at the end and mix well before serving. Enjoy the velvety goodness!
Easy Roasted Garlic Cauliflower and Parsnip Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium head cauliflower, cut into florets
- 3 medium parsnips, peeled and chopped
- 1 whole head garlic
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, plus more for garnish
- 1/2 cup unsweetened almond milk or cream (optional, for creaminess)
For Garnish:
- Chopped nuts (such as cashews or almonds)
- Fresh microgreens or herbs
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, followed by about 1 hour for roasting and simmering. In total, you’re looking at approximately 1 hour and 15 minutes for a deliciously comforting soup!
Step-by-Step Instructions:
1. Preheat and Prepare the Garlic:
Start by preheating your oven to 400°F (200°C). While that heats up, grab a whole head of garlic. Slice the top off to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap it in foil, and pop it in the oven to roast. It will take around 30-35 minutes to get nice and soft.
2. Roast the Cauliflower and Parsnips:
On a baking sheet, toss the cauliflower florets and chopped parsnips with the remaining 1 tablespoon of olive oil, salt, and pepper. Spread them out evenly and roast in the oven for about 25-30 minutes, until they are tender and have a lovely golden color.
3. Sauté the Onion:
While the vegetables are roasting, heat a large pot over medium heat and add the chopped onion. Sauté for about 5 minutes until the onion becomes translucent and fragrant. This step adds a wonderful base flavor!
4. Combine the Ingredients:
Once the garlic is roasted, squeeze the soft cloves out of their skins and add them to the pot with the sautéed onions. Next, add the roasted cauliflower and parsnips into the mix.
5. Add Broth and Simmer:
Pour in the vegetable broth and bring everything to a gentle simmer. This is where all those flavors will meld together beautifully. Let it cook for about 10 minutes.
6. Blend Until Smooth:
Now comes the fun part! Using an immersion blender, blend the soup until it’s completely smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Return the blended soup to the pot after blending.
7. Make it Creamy:
If you want a creamier texture, stir in almond milk or cream at this stage, and taste your soup! Adjust the seasoning with salt and black pepper as needed to your liking.
8. Serve and Garnish:
Serve your soup hot in bowls and garnish with chopped nuts and fresh microgreens or herbs. Don’t forget to add a sprinkle of black pepper on top for an extra touch of flavor!
This soup is wonderfully silky and subtly sweet from the roasted parsnips, with rich depth from the roasted garlic and cauliflower. Enjoy every delightful spoonful!
FAQ for Easy Roasted Garlic Cauliflower and Parsnip Soup
Can I Use Other Vegetables Instead of Parsnips?
Absolutely! If you can’t find parsnips, carrots or sweet potatoes make great substitutes. They will add a similar sweetness to the soup. Just chop them into similar sizes to ensure even roasting.
How Can I Store Leftover Soup?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water if it thickens too much.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove when you’re ready to enjoy it again.
How Do I Adjust the Flavor of the Soup?
If you want to enhance the flavor, consider adding herbs like thyme or rosemary during the simmering step. Additionally, a squeeze of lemon juice before serving can brighten the flavors significantly!
