Creamy Cauliflower and Parsnip Soup

This is a thick and hearty soup packed full of good ingredients to give you a filling meal with two of your five-a-day. It is perfect served alongside some thick seeded wholemeal toast or with some croutons.

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I go through phases of loving soup and then not touching it for a while. This recipe was a case of not having had it for a while and thinking I must make some soup and I’d had the idea of a creamy parsnip soup written down for a while but I have to really fancy a soup before I set out to making it.

I wasn’t quite sure what ingredients I wanted to add to this soup but I knew I wanted a creamy chowder type soup but with parsnips… maybe that’s odd but it seemed logical in my head?! At Christmas I had tried my first ever chowder at a very nice and what I would consider to be a ‘Posh’ English restaurant (somewhere which I would never usually go) but being Christmas I thought I would try something traditional and their menu for a Vegetarian eater seemed to work nicely. Anyway, this chowder was so good, super indulgent, packed full of cheesy flavour and I have craved it many times since, so hence the creation for something similar but definitely more healthy and Vegan.

I’m not Vegan myself but I do cook 90% Vegan dishes and when I think creamy and Vegan I go with what I know and use a combination of three things for a creamy taste… cauliflower, almond milk and nutritional yeast. I know many people aren’t a big fan of nutritional yeast as it cannot replace cheese but in my opinion I think it’s a pretty good substitute to get a cheesy flavour and I added some turmeric for colour and nutrition.

Soup tends to always be my go-to meal when I need to make a batch of something to have during the week at work as you can simply add everything to a saucepan, let it cook away and do its thing and then make any finishing touches to flavourings at the end and the blend it up and you have yourself a few meals with minimal effort. When I’m thinking of ingredients to add to a soup, I always go for ingredients which are filling and hearty and will give a good consistency as I love a thick soup and parsnips and cauliflower are absolutely perfect for that.

How To:

First saute your onion and garlic over a medium heat until softened, then add all ingredients (except the milk, turmeric and nutritional yeast) to a large sauce-pan and bring to a boil then turn down the heat to a medium simmer until the vegetables have softened (approx. 20 mins) and then add the milk, turmeric, nutritional yeast along with a pinch of salt and pepper. Taste the soup and adjust accordingly, you make wish or need to add additional milk to thin it out to your desired consistency.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Creamy Cauliflower and Parsnip Soup
 
Prep time
Cook time
Total time
 
Recipe type: Vegan
Cuisine: Main, Soup
Serves: Serves 3 - 4
Ingredients
  • 300g parsnips, peeled and chopped
  • 300g cauliflower, fresh or frozen, in florets
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 onion, peeled and sliced
  • 700 ml vegetable stock
  • 300 ml unsweetened almond milk
  • 3 tbsp nutritional yeast
  • ¼ - ½ tsp turmeric powder
  • Salt and pepper
Instructions
  1. Heat oil over a medium heat in a large saucepan and add the onion for 5 minutes, then add the garlic for a few minutes until the raw smell has gone. Then add the parsnips and cauliflower and cook for 5 minutes in the garlic and onion mixture. Then add the vegetable stock and bring to a boil, then reduce to a medium heat and simmer for approx. 20 minutes until vegetables have softened, then reduce the heat to low and add the milk, nutritional yeast, turmeric and salt and pepper to taste.
  2. Let the mixture cool slightly and using a hand blender, carefully blend until smooth (or use a food processor or add all of the ingredients to a soup maker after sauteing the onion and garlic).
  3. Serve the soup warm alongside some crusty bread or topped with some croutons.

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