Roasted Cauliflower and Parsnip Soup

Warm up this Fall season with this comforting and creamy vegan soup!

Roasted Cauliflower Parsnip Soup

(Oprima aquí para la receta en Español)

Nothing welcomes the Fall season like a warm bowl of soup! I have been looking forward to the Fall weather and finally have an excuse to cozy up on some hot tea, warm sweaters, and most importantly – soups! I like roasting vegetables when I make soups. Roasting vegetables helps release the natural sugars present in the vegetables, making them taste sweeter and creates a depth of flavors.  

Cauliflower Parsnip Soup

Root vegetables are perfect for roasting. Parsnips are a type of root vegetable that resemble carrots but have more of an earthy, nutty flavor to them. The earthiness of the parsnip, cauliflower, and thyme is balanced with the sweetness of the carrot, onion, and dried sage. It’s a great complementary soup if you ask me.

Roasted Cauliflower Parsnip Soup
Roasted Cauliflower Parsnip Soup

This soup not only provides a good depth of flavor but also nutrition. Parsnips are an excellent source of Vitamin C and dietary fiber, while cauliflower is a good source of plant-protein, calcium, and iron. Soups make it easy to add wholesome and nutritious foods into your daily meals. 

Roasted Cauliflower Parsnip Soup

I like to pair my soups with some toasted bread and vegan butter. You can also pair it with a Grilled 'Cheese' Sandwich using your favorite vegan cheese and sandwich bread. 

Roasted Cauliflower and Parsnip Soup

Roasted Cauliflower Parsnip Soup

Serves: 5 - 6 servings
Total Time: 35 - 45 minutes


  • 1 head of cauliflower, chopped to bite sized pieces (about 4 cups)
  • 2 medium parsnips, peeled and chopped
  • 1 medium carrot, peeled and chopped
  • 1 medium onion, roughly chopped
  • ¼ cup olive oil
  • 4 garlic cloves, minced  
  • ½ teaspoon paprika
  • 1 ½ teaspoons dried thyme
  • ½ teaspoon dried sage
  • 5 cups of low-sodium vegetable broth (or 5 cups of water + 1 ½ teaspoons of Better Than Bouillon Vegetable Base)


  1. Preheat the oven to 375°F
  2. In a large bowl, combine vegetables, olive oil, onion, garlic, and dried spices. Add a dash of salt and pepper. Toss and mix together.
  3. Transfer mixture onto a baking sheet and roast for about 20 – 25 minutes or until the vegetables are tender.
  4. In the meantime, bring 5 cups of water with 1 ½ teaspoons of Better Than Bouillon Vegetable Base to simmer (you may also use low-sodium vegetable broth).
  5. Once vegetables are tender, transfer to blender and gradually add warm vegetable broth. Blend until smooth and creamy (This step may need to be done in batches depending on how much your blender can hold at once.)
  6. Serve warm and enjoy!