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This Vegan Cauliflower Parsnip Soup delivers Mediterranean flavors in a hearty, nutrient-packed dish—perfect for chilly days. Pair it with your favorite vegan sides!
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 45 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 medium size cauliflower (cut into small florets) | |
| 2 parsnips (peeled and chopped) | |
| ½ sweet onion (chopped) | |
| 2 garlic cloves | |
| 2 tablespoons olive oil | |
| 1/2 teaspoon cumin seeds | |
| 1 tablespoon salt | |
| ½ teaspoon white pepper | |
| ½ teaspoon curcumin (turmeric) | |
| 5 cups vegetable broth | |
| 1 cup cashew cream |
Preparation
1
Roast Vegetables:
Preheat the oven to 400°F. Before you start, wash all your vegetables thoroughly and pat them dry. This ensures they're clean and ready for chopping, roasting, or blending.
Preheat the oven to 400°F. Before you start, wash all your vegetables thoroughly and pat them dry. This ensures they're clean and ready for chopping, roasting, or blending.
2
Line a baking sheet with parchment paper for easy cleanup. Spread the cauliflower florets, chopped parsnips, onion, and garlic evenly across the sheet. Roast in a preheated oven at 400°F (200°C) for about 35 minutes, or until the vegetables are tender and golden brown on the edges.
3
Prepare the Soup Base
Heat olive oil over medium heat in a medium-sized Dutch oven or stockpot. Add the cumin seeds and toast them for about a minute, stirring occasionally, until they become fragrant. Stir in the salt, white pepper, and turmeric, ensuring the spices are evenly combined for a flavorful base.
Heat olive oil over medium heat in a medium-sized Dutch oven or stockpot. Add the cumin seeds and toast them for about a minute, stirring occasionally, until they become fragrant. Stir in the salt, white pepper, and turmeric, ensuring the spices are evenly combined for a flavorful base.
4
Add Vegetables and Broth
Add the roasted vegetables to the pot and stir them gently to coat with the fragrant spices. Pour in the vegetable broth, then bring the mixture to a boil. Reduce the heat to low and let it simmer gently for about 15 minutes, allowing the flavors to meld together.
Add the roasted vegetables to the pot and stir them gently to coat with the fragrant spices. Pour in the vegetable broth, then bring the mixture to a boil. Reduce the heat to low and let it simmer gently for about 15 minutes, allowing the flavors to meld together.
5
Blend the Soup:
Take the pot off the heat and let the soup cool slightly to ensure safe blending. Working in batches, carefully transfer the soup to a blender and blend until smooth and creamy. Avoid over-blending to maintain the perfect texture.
Take the pot off the heat and let the soup cool slightly to ensure safe blending. Working in batches, carefully transfer the soup to a blender and blend until smooth and creamy. Avoid over-blending to maintain the perfect texture.
6
Blend and Add Cashew Milk
Blend the soup until silky smooth, then pour it back into the pot. Stir in the creamy cashew milk, gently warming the soup over low heat if needed. Serve hot and savor every spoonful of this hearty, flavorful delight!
Blend the soup until silky smooth, then pour it back into the pot. Stir in the creamy cashew milk, gently warming the soup over low heat if needed. Serve hot and savor every spoonful of this hearty, flavorful delight!