This delectable cauliflower and parsnip soup recipe has an incredibly creamy texture while using only vegan ingredients. Fresh winter produce and white beans yield a smooth puree that’s both nourishing and cozy!
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Brrr! It’s been one of those weeks where I’m constantly cold, even under a pile of blankets and layers. But that’s January in Minnesota for you! It’s not surprising that I’ve been craving soups on repeat, and I knew it was time to add a new soup recipe to the Veg World recipe library to get us through the cold winter months.
I chose to highlight two winter veggies, cauliflower and parsnips, in this new soup. The mild, slightly sweet taste of cauliflower pairs really well with the sweet, nutty, and anise hints from parsnips! I was pleasantly surprised by this veggie duo.
The veggies in this recipe are great and all, but the thick and creamy texture is where the soup really shines. Will says it reminds him of potato soup! Instead of using dairy, I used a can of white beans. Not only do white beans add creaminess, they also contribute fiber and protein, which helps make this vegan cauliflower and parsnip soup more filling.
White beans are a game changing ingredient for plant-based recipes. I use them in so many of my dishes, like the Carrot and White Bean Vegan Blondies, Delicata Squash Fries with White Bean Dip, and the Purple Carrot Hummus Recipe. Be sure to check out those recipes before or after you dive into this soup!
How to Make Cauliflower and Parsnip Soup
- Cook the onion, garlic, cauliflower, parsnips, salt, pepper, and thyme in a large pot until slightly tender. Add the white beans and veggie broth, bring to a boil, then cover and let simmer until the veggies are fork-tender.
- Puree with an immersion blender or in a regular blender until smooth! Serve and enjoy.
Seriously, this recipe cannot get any easier. Be sure to scroll down to the recipe card for the full details.
Expert Tips
- Ingredients: I recommend using Cannellini or Great Northern beans for your cauliflower and parsnip soup. Feel free to use roasted cauliflower and parsnips for this recipe instead of raw if that’s what you have (you can just skip the step of sautéing them). Frozen cauliflower also works!
- Equipment: If you don’t have an immersion blender, I highly recommend getting one! I have this Cuisinart one, and it’s seriously such a helpful tool. Of course, you can use a regular blender to puree the soup too, but an immersion blender allows you to blend right in the pot.
- Serving: This soup can be a main or side dish. It’s delicious with some crunchy bread! I like to add fresh thyme leaves, pepper, and a drizzle of olive oil as garnish before serving. If you have roasted cauliflower on hand that you are using for the soup, save a few florets for garnish (like I did for the pictures). If you don’t need this dish to be vegan, freshly grated parmesan cheese is also a good addition.
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in a saucepan over medium-low heat, or in the microwave, until warmed through. Cauliflower and parsnip soup also freezes well. Let the soup cool completely before transferring to freezer-safe containers. Remember to leave a couple inches of headspace to allow for the soup to expand during freezing. Thaw in the fridge before serving.
More Healthy Soup Recipes
If you love this vegan cauliflower and parsnip soup, be sure to check out the Roasted Parsnip and Pear Soup, Apple Ginger Kabocha Squash Soup, Broccoli Soup with Potatoes and Peas, Carrot and Celery Soup with Thyme Pecan Crumble, and Vegan Butternut Squash and Pear Soup.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Cauliflower and Parsnip Soup
Equipment
- Immersion or upright blender
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 sweet onion - diced
- 3 cloves garlic - minced
- 1 head cauliflower - cut into florets
- 2 parsnips - sliced, about 1.5 cups
- 1 tablespoon fresh thyme leaves - sub 1 teaspoon dried
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 15-ounce can cannellini beans - drained and rinsed; can sub Great Northern beans
- 4 cups vegetable broth
Instructions
- Warm the olive oil over medium high heat in a large pot. Add the onion and garlic, and cook for a few minutes until fragrant. Add the cauliflower, parsnips, thyme, salt, and pepper. Cook, stirring occasionally, for 5 to 7 minutes until slightly tender.
- Add the whites beans and veggie broth to the pot. Increase heat to bring to a boil, cover, and reduce heat to a simmer for 20 to 25 minutes until the veggies are fork-tender.
- Turn off the heat, and puree the soup using an immersion blender. Taste, and adjust seasonings as needed. If you don't have an immersion blender, transfer the soup in batches to an upright blender. Leave a corner of the lid cracked or remove the lid and cover loosely with a dish towel to let steam escape while blending. Be careful not to burn yourself.
Notes
- Feel free to use roasted cauliflower and parsnips in place of raw if you have them on hand. You can skip the process of sautéing them. Frozen cauliflower also works in this recipe.
- Leftovers will keep well in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in a saucepan over medium-low heat until warmed through.
- To freeze this soup, let it cool completely before transferring to freezer-safe containers. Be sure to leave a couple inches of headspace to allow the soup to expand during freezing. Use within 6 months. Let the soup thaw in the fridge overnight before serving.
- Serve with crunchy bread, and garnish with more thyme leaves, pepper, and olive oil before serving. If you don’t need this soup to be vegan, freshly grated parmesan cheese is a good addition.
Nutrition
Have a cozy weekend! – Lizzie
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