I share my favourite recipe for Vegan Roasted Cauliflower, Parsnip and Chickpea Soup that is perfect for holiday entertaining or a healthy weeknight meal.
I’m a bit of a soup-a-holic, so I’ve gotten into the habit of making one big batch of soup every Sunday so that I have something to get me through the week. This week it was this Vegan Roasted Cauliflower, Parsnip and Chickpea Soup and OMG, it was a damn good week. There’s something inherently comforting about a dreamy creamy soup, and this one has the added goodness of caramelized roasted veg and high protein chickpeas.
How to Make Vegan Roasted Cauliflower, Parsnip and Chickpea Soup
Roasting vegetables is literally my favourite winter past time. It adds a lot of flavour and texture and make the whole house smell divine. And let’s be real, non-roasted cauliflower smells like farts so the roasted version in my Vegan Roasted Cauliflower, Parsnip and Chickpea Soup is a welcome change. I also love roasted chickpeas as a crispy snack alternative to chips – if you haven’t made them you need to STAT. These not only add body and flavour to my soup, but also make for a beautiful and crispy little topping that everyone always loves.
So once you’ve roasted your veg, you add it to some broth with some spices, parsnips (my favourite nutty little veg) and some gorgeous aromatic thyme and let it simmer until everyone is soft. Then I just use a little immersion blender with some coconut milk to get the job done quickly and in one pot, but you can also easily transfer your Vegan Roasted Cauliflower, Parsnip and Chickpea Soup to a blender and call it a day.
The key is that you want your soup to be SOUP-ER smooth (see what I did there, folks), so that the contrast with the crispy caramelized cauliflower and chickpeas really stands out.
This Vegan Roasted Cauliflower, Parsnip and Chickpea Soup is elegant enough for holiday entertaining, but simple enough for a weeknight meal. I promise you’re going to love it.
Now let me know what are some of your favourite soups?
What should I make next week to get me through this cold winter week?
Leave me a comment below with some of your favourites!
Vegan Roasted Cauliflower, Parsnip and Chickpea Soup
Ingredients
- 3 tbsp extra virgin olive oil divided
- 1 head cauliflower cut into small pieces
- 1 can chickpeas drained, rinsed and dried really well
- 1/2 onion minced
- 2 cloves garlic minced
- 6 parsnips peeled and diced
- 1 1/2 tsp cumin
- 1 1/2 tsp herbs de provence
- 5 sprigs thyme leaves only
- 1 L vegetable broth
- 1 can lite coconut milk
- Salt and pepper to taste
Garnish:
Instructions
- Preheat oven to 450 F.
- Place the cauliflower on one baking sheet with a tablespoon of oil. Place the chickpeas on another baking sheet with a tablespoon of oil. Roast both until super crispy and caramelized, about 30 minutes for the cauliflower and 40-45 minutes for the chickpeas. Season generously with salt and pepper and set aside about 1/2 cup of each for garnish.
- Meanwhile, add the last tablespoon of oil to a large pot along with the onion. Saute until soft, about 5 minutes. Add in the garlic and saute for another 30 seconds. Add the parsnips, cumin, herbs de province, thyme leaves and broth and bring to a boil. Reduce to a simmer and put the lid on the pot. Simmer for about 20 minutes, then add in the cauliflower and chickpeas (minus the 1/2 cup each). Cook for another 5 minutes until everything is very soft.
- Using a hand blender, puree until smooth. Add the coconut milk and puree again to incorporate. Season with salt and pepper, to taste.
- To serve, add a swirl of coconut milk and olive oil. Top with the cauliflower and chickpeas and some fresh thyme leaves. Enjoy!

Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.
Kris says
This was very tasty. I did cut back on the cumin because I did not have much. But it was fine because just about half a teaspoon gave it a nice light flavor. I also added a bit of Better than Bouillon mushroom flavor. Lovely soup for a chilly evening.
Abbey Sharp says
Amazing! So happy to hear
Kari says
Abby! I made this soup for supper this evening and it was delicious! Such beautiful flavors that complimented eachother perfectly. Thank you for the recipe. 🙂
Abbey Sharp says
So happy to hear!
Sabine Walter says
Of to the store I go to get cauliflower and parsnips! Got chickpeas and coconut milk–check. I think I’ll put the dry chickpeas in the coconut milk in the pressure cooker first. I limit my canned items. This sounds so yummy! Thanks for the recipe!
Abbey Sharp says
amazing! Enjoy Sabine 🙂
Sara says
I love everything about this dish!!! Such a fun way to transform cauliflower!
Abbey Sharp says
Yess, this soup is AMAZING
marie spano says
I might have to try this tomorrow! I love soup as well, especially when it is cold outside. Plus, you combined 3 amazing ingredients – once again thinking of a recipe I never would have come up with! I love your creativity.
Abbey Sharp says
Thanks so much marie! Definitely a must!
Amy Gorin says
Wow, this looks delish! Thanks for sharing!
Abbey Sharp says
Thanks Amy!
Mandy Enright says
I think even my non-vegan husband could get on board with this recipe!
Abbey Sharp says
Yes, totally!
Sarah Remmer says
Looks delicious! Perfect for the weather out here now!
Abbey Sharp says
For sure!
Denise says
Love those toasted chickpeas as a garnish! They look so crunchy & delicious on top of a creamy soup!
Abbey Sharp says
Yes! I’m obsessed with crispy chickpeas
Emily | EmPowered Nutrition says
Sounds so creamy and delicious! Yum!
Abbey Sharp says
You betcha 🙂
Stacey Mattinson says
Perfect for this time of year! Yum!
Abbey Sharp says
Definitely!
Julie @ Running in a Skirt says
How cozy is this??? I bet those chickpeas taste amazing on top. Can’t wait to give this a try.
Abbey Sharp says
Yes! I love crispy chickpeas
Annmarie says
I haven’t made homemade soup in so long – this looks delicious!
Abbey Sharp says
Super tasty!
Nicole @ Fitful Focus says
I can’t wait to make this! Perfect for a chilly day.
Abbey Sharp says
Definitely 🙂
[email protected] Apple of My Eye says
This looks absolutely divine for colder weather! I love how you garnished the soup as well!
Abbey Sharp says
Thanks Christine!
Kelly says
This looks so creamy and luscious. Perfect for a cool night!
Abbey Sharp says
Totally! Thank you
Emily says
Oh my gosh this looks soooo good and creamy!! Perfect for a chilly winter afternoon or night.
Abbey Sharp says
Definitely!
Deborah Brooks says
I put chick peas into everything this looks like it’s right up my alley
Abbey Sharp says
Yes! This is!
Rachel says
This sounds so warm and filling. Yum! I love those chickpeas in there. Mmm!
Abbey Sharp says
Yes totally!
Lindsey Pine says
This soup looks so rich and delicious! Almost like a hot bowl of hummus which sounds really weird as I type that, but in my head it sounds amazing! lol
Abbey Sharp says
haha I’m digging it!
Chrissy @ Snacking in Sneakers says
This soup looks so creamy and filling. I love that you left some of the cauliflower and chickpeas whole for texture!
Abbey Sharp says
Yes! Texture is everything!
Laura says
Such a great idea before the holidays. Something light before all the heavy meals 🙂
Abbey Sharp says
Totally. Thanks Laura 🙂