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Creamy roasted Parsnip and Cauliflower Soup, topped with Mushrooms (VIDEO)

Updated: Feb 11

I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, Patreon or Pinterest.

Who doesn't like a bowl of creamy goodness? Am I right? On cooler days, that's all I want.

Winter root vegetables lend their complementary, slightly sweet flavors to this soup. Topped with fried mushrooms, which provide texture and nourishing properties for this creamy roasted parsnip and cauliflower soup.

Stir in more water or broth if you prefer a thinner consistency.

bowl of soup and half lemon with some parsley

What do I like about this soup?

Parsnips are not typically a kid and family favorite, but when cooked this way, this inexpensive and delicious soup will feed your family or crowd, without anyone knowing what the main ingredient is. Roasting parsnips before adding to the soup is a beautiful and easy way to bring the best flavor of caramelization and sweetness from this root vegetable.

roasted parsnip

This soup can be made for a quick lunch or as a starter at your dinner party.

The roasted parsnips can be done a day ahead of time, or often what I do, using roasted veggies as a side dish for dinner and using the leftovers for soup the next day.

A bowl of soup for lunch or even dinner is a staple in my house. Also, soup is the perfect meal if you have a picky eater and are trying to sneak in some extra veggies that they don't necessarily care to consume. And remember, soup is always a great way to clean up the fridge from some sad looking produce. I like to do that at the end of the week, so I can go grocery shopping.

What do I need to make Parsnip and Cauliflower Soup?

Do you believe in food as a medicine? I do.

This soup is a perfect example of a food that nourishes your body by fueling it with needed calories causing your body to run much better by delivering the right kind of fuel. Each ingredient in this soup is good for you. I love to eat seasonal foods as much as possible; the root veggies are on our daily menu during the cooler months as well as all types of cabbages.

Parsnip - 7-8 roots will be enough to make a big pot of soup. Choose a fresh looking and heavy root for the heaviness means it is fresh. Usually in the supermarket, parsnips are located next to the carrots and turnips.

Cauliflower - one head medium size is what you need and try to find organic if possible. I love cauliflower, and use it quite often in my cooking, being from Ukraine I love all types of cabbages. If you haven't tried my Cheesy Cauliflower "Mashed Potatoes" try it, I promise this is the best cauliflower mashed potatoes you have ever tried.

Stock - in the video I used Basic Chicken Stock, but if you like to keep on a vegetarian side, try to use vegetarian broth. This soup is also delicious with Corn Stock.

Parsley - parsley or other herbs will work beautifully here. Just make sure to leave some for the garnish. We all love pretty food, don't we?

Coconut milk or cream - if you don't like coconut much, use regular heavy cream or half and half for lighter soup.

Onion and garlic - staple in every kitchen, right?

Spices - when it comes to spices, I'm a true lover. I always make my own spice mixes and consider it a necessity to have large variety on hand of fresh whole spices. I highly recommend using them as often as possible in your diet. Spices have a huge impact on your health, while assisting food in being fun for our palette.


Mushrooms - in the video I used locally grown wild mushrooms called wood ear. Please, use any you like, just make sure to fry them in some fat, in order to get the crispiness, so will nicely work as a garnish for your creamy soup, but mushrooms are totally optional. If you don't have them don't worry about.

mushrooms and parsley

What is a parsnip?

peeling parsnip

Parsnip is a root vegetable, looks like a carrot, hearty and delicious. After roasting them the sweetness and almost nutty flavor gives the perfect use for soups. With its impressively high vitamin C content, and folate, I like to use parsnip in my cooking quite bit often, substitute regular potato with this white root one of my favorite ways to feed my family. Also, parsnip is nutrition rich in heart-healthy fiber, soluble fiber, that feeds your good bacteria keeps your gut strong and happy.

What about mushrooms?

Are you regular in my blog?

If yes, you probably notice that mushrooms are quit bit often in my recipes. Even drinks like Orange Hot Chocolate with Chaga Powder. Creamy and Vegan.

Mushrooms, one of the foods I eat often as possible. They good for you. No wonder why romans perceived them as the “Food of the Gods.” For centuries, the Chinese culture has treasured mushrooms as a health food. They have been part of the human culture for thousands of years and have considerable interest in the most important civilizations in history. I think nowadays, mushrooms are popular valuable foods because they are low in calories, carbohydrates, fat, and sodium.

They also, cholesterol-free. Besides, mushrooms provide important nutrients, including, potassium, riboflavin, selenium, niacin, vitamin D, some proteins, and fiber.

In this recipe I was lucky that day to find at the farmers market locally grown mushroom, called wood ear. I got home and the first thing I started googling about these unusual looking fungi. And here is what I learned. I think I will never pass on them if I ever see them again. The texture and crispiness truly highlight creaminess and smooth texture of the soup.

Freezing: Quick Single-Serve Soup in Two Steps

Homemade soup is a winter treat that's easy to freeze. I used to freeze it in large portions until I started doing real meal prep before my second son was born. Multi-serving portions are unnecessary when you're only going to need to defrost one or two servings as the need arises.

1. Set out a number of 8 or 12-ounce paper cups and fill each with a portion of cooked soup (but not all the way to the top). Label and freeze each cup.

2. Whenever you want a quick cup of soup, remove as many servings as needed from the freezer and microwave them until they are hot and ready to serve!

Now, let's begin making a delicious and hearty warm soup that is packed with healthy nutrients.

Let's do it...

Prep time: 5 minutes

Cooking time: 45 minutes

Total time: 50 minutes

Author: Inna of

Yield: About 12 portions

coconut milk, caulliflower, garlic, ginger, lemon, onion,

Ingredients for the Parsnip and Cauliflower Soup

4 cups of chicken or vegetable stock

4 cups of water

7-8 parsnips

1 medium head of cauliflower

1/2 cup of chopped parsley

1 can of coconut milk

1 lemon (juice only)

1 big onion

5 large cloves of garlic

1 inch of ginger

salt, freshly ground black pepper to taste

1-2 teaspoons of coriander seeds whole

1-2 teaspoons of fenugreek seeds whole (optional)

2 teaspoons of sweet paprika

pinch of cayenne pepper (optional)

1-2 teaspoons of cumin seeds (I used grinded in the video)

3-4 Tablespoons of olive oil for sauté onions and garlic

3-4 Tablespoons of olive oil for roasted parsnips

Ingredients for the garnish (optional):

1/2-1 cup mushrooms (in the video I used wood ear mushrooms)

1 Tablespoon olive oil

1/2 cup chopped parsley

Directions Parsnip and Cauliflower Soup

1. Preheat an oven to 400 degrees F.

2. Peel parsnip and cut into 1/2-inch pieces (sticks).

3. Place the parsnips into a mixing bowl, and sprinkle with salt, black pepper and drizzle with olive oil. Toss to coat the parsnip evidently, so each peace has some coating of oil. Spread the vegetable evenly over a baking sheet.

4. Roast for about 20 minutes or until you see the brown spots of caramelization on a parsnip.

5. Meanwhile peel and chop onion, place Dutch oven or heavy bottom pot on a medium heat, add olive oil and add onion, season with salt and pepper. Let it cook for few minutes. Stir once a while.

6. Cut cauliflower in chunks, place in bowl and set aside. Peel and mince garlic and ginger. To the pot with onion add spices and garlic with ginger. Stir all together and let cook for two minutes or so.

7. To the pot with onion mixture add chunks of cauliflower, roasted parsnip, stock, and water. Cover with lid and let cook for about 10-15 minutes on low heat.

8. Meanwhile, for the garnish: place small frying pan on a medium heat and add your mushrooms, salt, pepper, fry for few minutes without stirring, or until your like of crispiness.

9. Pure soup with emerging blender, add coconut milk and lemon juice, stir all together, and let cook for two minutes so the flavors get to mix together. Adjust the seasoning, to your taste.

10. Pour soup into bowls, garnish with mushrooms and parsley.


soup in a bowl with spoon

I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, or Pinterest.

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