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Home » Entrees » Creamy Roasted Parsnip Soup

October 4, 2018

Creamy Roasted Parsnip Soup

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When it gets colder outside, I love making this creamy roasted parsnip soup. Parsnips, cauliflower and garlic are roasted then blended with cashews to make a flavorful, rich and creamy soup. Garnish with fresh herbs, crispy onions or vegan bacon and serve with crusty bread for a hearty dinner!

Two bowls of creamy roasted parsnip soup on a wooden board with spoons and bread. this Recipe

Working from home has its benefits: no commuting, no real set schedule, no office drama. But it also gets kind of lonely and keeping an even perspective on a daily basis can be the biggest challenge. Would I trade the social aspect and structure of working in an office over feeling like I’m on a little island?

NOPE.

I like my island.

A bowl of creamy roasted parsnip soup in a white bowl against a dark wood background.

It’s taken me a long time to adjust to daytime solitude, but I’m getting better at it. And after experiencing and dealing with some recent ongoing and weird health stuff, I’ve decided it’s time to readjust and de-stress. These things are not an indulgence but a necessity. I have been listening to mindfulness apps like Headspace and Simple Habit which has made a huge difference in my stress level.

Two bowls of creamy roasted parsnip soup on a dark wooden board with spoons, a blue napkin and bread.

The components of this creamy roasted parsnip soup

OK! This soup. It’s made from stuff I already had: parsnips, cashews, cauliflower and garlic. It’s perfect for fall—but honestly I was mainly into this because of the way the crispy onions and vegan-ey bacon kept me going in for another bite. The velvety texture of the soup and the texture of the bacon (I used Sweet Earth’s Benevolent Bacon here, and Field Roast’s Mexican Chipotle Sausage for leftovers) is perfect.

A bowl of creamy roasted parsnip soup garnished with vegan bacon and parsley.
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Two bowls of creamy roasted parsnip soup on a wooden board with spoons and bread.

Creamy Roasted Parsnip Soup


★★★★★

5 from 1 reviews

  • Author: erin wysocarski
  • Total Time: 1 hours 15 minutes
  • Diet: Vegan
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Description

This creamy roasted parsnip soup is so comforting on colder nights. Parsnips, cauliflower and garlic are roasted then blended with cashews to make a flavorful, rich and creamy soup. Serve with crusty bread for a hearty dinner.


Ingredients

for the soup

  • 1 head garlic, top lopped off to expose garlic
  • 4 TB olive oil, plus more as needed
  • 4 cups cauliflower florets
  • 2 cups chopped parsnips
  • 1/2 tsp salt
  • 1 cup raw cashews, soaked in water for several hours then drained
  • 6 cups vegetable or No-Chicken broth, divided

for the topping

  • 2 TB vegan butter
  • 1 onion, halved and sliced into thin, half moon pieces
  • several sprigs of fresh thyme
  • a few pinches of salt
  • 1 package vegan bacon or sausage (tempeh, Field Roast, Sweet Earth, etc.)
  • 2 TB fresh parsley, chopped

Instructions

to prepare the soup

  1. Preheat oven to 400.
  2. Wrap the garlic in aluminum foil, twisting the top to create a seal. Drizzle the top generously with some olive oil and place into the oven to roast for about an hour.
  3. Lightly grease a baking sheet with some of the olive oil. Arrange the cauliflower florets and parsnips on the sheet, drizzling with more olive oil to coat, and adding a few pinches of salt. Place into the oven to roast with the garlic for about 30 minutes, removing once or twice to stir around to ensure even cooking.
  4. Once the garlic and vegetables are done roasting, allow to cool. Remove the garlic from the skin, saving any leftover oil. Transfer vegetables and garlic to a hi-speed blender, along with the soaked cashews and broth.
  5. Working in batches of two if needed, start blending on low, then slowly increase the speed until the mixture is smooth. Add more broth to thin the soup out as desired.

to prepare the topping

  1. Melt the vegan butter in a large cast iron pan over medium heat. Add the onion slices, thyme and salt and arrange in an even layer. Allow to soften, reduce and deeply caramelize for about 20 minutes, stirring every 5 minutes or so to promote even cooking. They are done when crispy and dark.
  2. Prepare the vegan bacon or sausage according to package instructions.

to serve

  1. Warm the soup as desired before ladling into bowls. Top with the caramelized onions, vegan sausage or bacon and fresh parsley. Serve immediately.
  • Prep Time: 15 minutes
  • Cook Time: 1 hours

Keywords: roasted parsnip soup, parsnip soup, vegan parsnip soup, parsnip soup recipe

If you made this recipe …

Please leave a comment and a 5-star rating if you loved the recipe.

It helps more people find my site and helps me to continue creating new content!

For more comforting and hearty soup recipes, check these out!

New England Vegan Chowder

Roasted Ginger and Coconut Soup

Easy Miso Soup

Spicy Pumpkin Soup with Lemongrass and Coconut Milk

Maitake + Oyster Mushroom Wontons in a Roasted Ginger Broth

A bowl of creamy roasted parsnip soup on a wooden board. There is a piece of bread and one hand holding a glass with a dark beverage.

You may also like:

Spicy Moroccan Carrot Salad
Beer-Battered Hearts of Palm
Baked Pumpkin Ravioli with Rubbed Sage Cream
Vegan Ramen

Filed Under: Entrees, Soup Tagged With: cashews, cauliflower

Reader Interactions

Comments

  1. Whitney Bradley says

    October 5, 2018 at 10:34 am

    I can’t wait to try this soup! It looks delicious. Not only am I vegan, but I’m gluten-free as well (yeah, it’s a party at the grocery store). Have you run across any decent vegan, gluten-free bacon? Every one I’ve found has a base of gluten protein. Just wondering.

    Reply
    • erinwyso says

      October 5, 2018 at 12:09 pm

      Whitney,

      You can use thinly sliced or cubed seared Beyond Meat Sausages here!

      Reply
  2. Natalie says

    October 6, 2018 at 12:24 am

    This looks amazing! What a great combo. Meditation really helps me as well. I just love this girl. http://irishiggins.com/category/meditations/ She also does 1-on-1 sessions that are sooo helpful, and a self-care toolbox.

    Reply
    • erinwyso says

      October 6, 2018 at 9:47 am

      Natalie, thanks for sharing … I will check Iris out!

      Reply
  3. Sal A. says

    December 15, 2018 at 6:48 am

    Great garlic, cauliflower soup recipe. Thanks Erin. This looks delicious. Will definitely try it tonight.

    ★★★★★

    Reply
  4. Elle says

    June 13, 2019 at 9:02 am

    Winter has just started here in Australia and I’ve been craving soup. This looks delicious! Hopefully I can find a suitable bacon alternative (we’re getting more vegan products in Australia, but are still behind the US).
    I’m sorry to hear about the ongoing health issues – I hope you are able to find answers and things that help. Podcast-wise, I really enjoy(ed) Serial, S-Town, This American Life, Radiolab and Heavyweight.

    Reply
    • erinwyso says

      June 15, 2019 at 11:59 am

      Thank you and thanks for those suggestions, Elle … I will check them out! 🙂

      Reply

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Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin »

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About Erin Wysocarski

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We're glad you're here! More about Erin »

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