Cauliflower Parsnip Soup
This silky parsnip cauliflower soup is light, cozy and full of 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.
Servings: 5 servings
Calories: 142kcal
Ingredients
- 1 tablespoon extra virgin olive oil (plus 1 teaspoon) divided, plus more for drizzling
- 1 large yellow onion diced
- 2 cloves garlic chopped
- salt and white pepper to taste
- 2 medium parsnips peeled and cubed (about 2-3 cups)
- 1 medium head cauliflower trimmed and cut into pieces (about 5-6 cups)
- water as needed
- ¼ cup quinoa any variety
- fresh thyme leaves for serving
Instructions
- 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.1 tablespoon extra virgin olive oil, 1 large yellow onion, 2 cloves garlic, salt and white pepper
- 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.2 medium parsnips, 1 medium head cauliflower, water
- In the meantime, make the puffed quinoa. Add 1 teaspoon olive oil to a medium pot or saute pan with high sides. Get the oil nice and hot, then add the quinoa and lower the heat to medium-low. Stir the quinoa around 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.¼ cup quinoa
- Use an immersion blender to puree the soup until it's 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.
- Ladle soup into bowls, drizzle with olive oil, top with a few teaspoons of puffed quinoa and finish with fresh thyme leaves. Serve hot.fresh thyme leaves for serving
Notes
- Use fresh parsnips that feel firm and heavy for their size.
- Don’t let the garlic brown or it will tint the flavor.
- Taste and season often since this soup is very delicate.
- Puree the soup longer than you think for the silkiest texture.
Nutrition
Calories: 142kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 42mg | Potassium: 661mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 68mg | Calcium: 59mg | Iron: 1mg
