Parsnip Cauliflower Soup

This silky parsnip cauliflower soup is light, cozy and has a gentle earthy sweetness. It blends into the smoothest texture, then gets lifted with fresh herbs, good olive oil and crunchy puffed quinoa for a simple bowl that still feels special.

This is a really easy soup that's both delicious and healthy. It's perfect for those first weeks of the new year when you want something that's light and nutritious but still warm and comforting.

It has a smooth, luxe texture and a slightly sweet and earthy flavor from the parsnips. I wanted to keep this recipe super light, so there's no dairy or chicken stock used, but you can certainly add them if you want.

I don't love the flavor vegetable broth gives this, so I just use water instead. That way you can really taste the delicate flavor of the parsnips and cauliflower. Since there's no dairy, it freezes exceptionally well too.

On its own, the soup is really good, but it lacks some depth, so the toppings are essential. Don't skip them!

First, a drizzle of olive oil is needed to give the soup body and a nice mouthfeel. It essentially does the same thing cream does, but drizzling it over at the last minute preserves the integrity of the oil and keeps all those bright grassy flavors. Use the best extra virgin olive oil you can get your hands on!

Second, it needs a fresh herb. I don't add it to the soup base because I want to keep it totally white and free of any specks (hence the white pepper).

The fresh thyme adds a pop of earthiness that compliments the flavors so well and gives it a decidedly different feel than if it had been cooked down with everything else.

Finally, the puffed quinoa!

It's toasty, nutty and salty, and gives this soup a real personality. Without it, the mellow pureed cauliflower and parsnips can come off a little bit like baby food, but with the puffed quinoa it tastes like it was served in a fine dining restaurant.

The puffed quinoa is really fun and super easy to make. All you do is toss raw quinoa into a hot pan with a smidge of oil and stir it around for a few minutes until it starts to pop and smell nutty.

Quinoa is actually a seed, not a grain, so it doesn't technically require cooking in a liquid to be digestible. Simply toasting the seeds causes them to get crispy, lighten in texture and take on the most wonderfully toasty flavor.

It pops up a bit like popcorn, only it's not quite as dramatic. Fewer kernels will actually puff, but the seeds get nice and crispy. The taste is a little reminiscent of popcorn too.

Step by Step Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add onions, stir and cook for one minute, then add garlic. Season with a pinch of salt and white pepper, then cook, stirring occasionally, until translucent, about 5 minutes.
2. Add parsnips and cauliflower, season with more salt, stir, then add enough water to cover the vegetables. Bring up to a simmer, cover and cook until all vegetables are completely tender.

3. In the meantime, make the puffed quinoa. Add 1 teaspoon olive oil to a medium pot or sauté pan with high sides. Get the oil nice and hot, then add the quinoa and lower the heat to medium low. Stir the quinoa constantly until it starts to pop and smell nutty, about 3-5 minutes. Transfer to a paper plate to drain and season with salt. Set aside.
4. Use an immersion blender to puree the soup until completely smooth. Alternatively, you can do this in batches with a traditional blender, but always practice caution when blending hot liquids. Thin out with more water as needed to achieve your desired consistency. Season liberally with more salt and white pepper to taste. The more water you add, the more salt it will need.
5. Ladle the soup into bowls, drizzle with olive oil, top with a few teaspoons of puffed quinoa and finish with fresh thyme leaves. Serve hot.

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