Roast Cauliflower & Parsnip Soup

Gently roasted Cauliflower, parsnip and leek are the secret to this easily made soup that brings out the fine taste of the cauliflower complemented by sweet parsnip.

To make around 2 litres of soup:

Pre Heat Oven to 200º c or 180º c for a fan oven
Olive oil for tossing the vegetables in
1 large Leek, washed and diced
Cauliflower – about 900gms, don’t forget to use the stalk as well as florets
Parsnip –about 400gms before peeling and dicing – remove woody core if present
4 to 5 cups of hot stock
1 cup of natural full cream Yoghurt

Thyme croutons
French Stick
LOTS of fresh thyme blended into soften butter
cheese sprinkle for topping


Place the diced vegetables and broken up cauliflower florets in a large baking pan.
Sprinkle with the smoked paprika.
Toss in Olive oil and bake in the pre-heated oven for 30 mins. They should be starting to singe!

Into a large saucepan scrap all the roast vegetables and juices from the baking pan and top with 5 cups of hot stock.
Simmer gently for around 30 minutes, until everything is softened.
Blitz in a vitamiser for several minutes until pureed really smooth. If too thick add a little more stock. Return to saucepan and bring to a simmer before stirring through the yoghurt.
Do not boil.
Serve with Thyme croutons on the top or on the side,

Thyme Croutons
Cut the bread into 1 cms thick rounds. Spread liberally with thyme butter. Sprinkle with a little cheese of choice and grill till breads are golden.

Tip: always remember to butter right up to the edge or your will likely as not get burnt edges before the rest of the bread is cooked!


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