Parsnip and Cauliflower Soup

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Well winter has well and truly set in in Melbourne and on a cold day a bowl of soup is the best way to warm up. The only way that is could get better is with the addition of some crispy bacon. I came across this recipe in a magazine and thought I would give it a go. I like both cauliflower and parsnip so why not combine them in a soup.

The soup doesn't take to long but there is a little bit of preparation to get the vegetables ready. Cut 1 cup of the cauliflower florets into thin slices. Cut the remainder of the cauliflower into florets and set aside for later. Heat half of the oil in a large sauce pan over a medium heat. Add the slices to the pan and cook, tossing in the oil for 2-3 minutes or until golden. Remove for the pan and transfer to a plate lined with paper towel.

Finely chop the leak and crush the garlic cloves. Peel and chop the parsnips. Heat the remaining oil in a large pot over a medium heat. Add the leak, garlic and the thyme. Cook, stirring occasionally for 3-4 minutes until soft. Add the parsnip, cauliflower and stock. Bring to the boil and reduce the heat to medium to low. Cover and simmer for 15-20 minutes or until the vegetables are tender. Remove from the heat and discard the thyme.

Use a stick mixer to blend the soup until smooth. Taste and season as requires. Return the pot to the heat and stir in the creme fraiche. Heat for a further 1-2 minutes until warmed through.


Served topped with the cauliflower slices and some fresh chives. As you can see by my photo I also added some crispy bacon too and fresh chives.

This soup was extremely filling and great reheated the next day for lunch.

Until next time, Happy Cooking, Kate.

***Ingredients
  • 700 gram head of cauliflower
  • 60 ml extra virgin olive oil
  • 1 leek
  • 3 garlic cloves
  • 2 fresh thyme sprigs
  • 700 grams parsnips
  • 8 cups Salt reduced vegetable stock
  • 60 ml creme fraiche
  • Streaky bacon rashes, optional, to serve
  • Fresh Chives, optional, to serve


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