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Roasted Cauliflower and Root Vegetable Soup

average rating is 3 out of 5, based on 150 votes

Indulge in the comforting flavors of Roasted Cauliflower and Root Vegetable Soup. This hearty and nourishing soup combines the earthy sweetness of roasted cauliflower, parsnip, and turnip, creating a velvety texture and rich taste. With a touch of olive oil and a sprinkle of sea salt, each spoonful will warm your soul and leave you craving more.

Serving suggestions/tips:

Serve the soup hot, garnished with fresh herbs like parsley or chives for added freshness.

For a creamy twist, swirl in a spoonful of plain Greek yogurt or coconut cream before serving.

Pair it with crusty bread or a side salad for a complete meal.

This soup can be made ahead of time and reheated when ready to serve.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Vegan Soup Side Moderate Plant-based Vegetarian vegetarian gluten-free dairy-free plant-based low-calorie low-carb paleo-friendly clean eating fiber-rich nutrient-dense heart-healthy comforting warming soup roasted vegetables cauliflower parsnip turnip olive oil no added salt homemade broth easy recipe meal prep make-ahead simple ingredients nourishing delicious winter recipe one-pot meal

Ingredients

1 head cauliflower
2 tbsp olive oil
1 onion, cut into quarters
1 parsnip, chopped
1 turnip, sliced
Sea salt and pepper, to taste
4 cups organic, no salt vegetable broth or homemade vegetable broth
1 cup water

Directions

Preheat your oven to 425°F (220°C).
Cut the cauliflower into florets, discarding the tough stem. Place the cauliflower florets on a baking sheet and drizzle with olive oil. Toss them around to coat them evenly with the oil.
Arrange the onion quarters, chopped parsnip, and sliced turnip on the same baking sheet. Season all the vegetables with sea salt and pepper to taste.
Place the baking sheet in the preheated oven and roast the vegetables for about 25-30 minutes, or until they are tender and lightly browned.
Once the roasted vegetables are ready, remove them from the oven and allow them to cool slightly.
In a large pot, combine the roasted cauliflower, onion, parsnip, and turnip. Add the vegetable broth and water to the pot.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 15-20 minutes to allow the flavors to meld together.
Using an immersion blender or a regular blender, carefully puree the soup until smooth. If using a regular blender, blend the soup in batches and return it to the pot.
Once the soup is smooth, bring it back to a simmer and taste for seasoning. Adjust the salt and pepper if needed.
Serve the roasted cauliflower and root vegetable soup hot. You can garnish it with fresh herbs, a drizzle of olive oil, or a sprinkle of roasted cauliflower florets, if desired.