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Vegan Roasted Cauliflower Soup with Parsnips

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Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

I share my favourite recipe for Vegan Roasted Cauliflower Soup with Parsnips and Chickpeas 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

birds eye view of Soup served in two bowls garnished with cauliflower and chickpeas.

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 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. You can also skip making the chickpeas and buy them instead. These not only add body and flavour to my soup, but also make for a beautiful and crispy little topping that everyone always loves.

Two grey bowls of vegan cauliflower soup topped with veggies.

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. You can also easily transfer your soup to a blender and call it a day.

Hands holding bowl of vegan cauliflower and parsnip soup garnished with fresh herbs and chickpeas and spoon.

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.

Hands holding bowl of vegan roasted cauliflower soup with parsnip

 

This vegan soup is elegant enough for holiday entertaining, but simple enough for a weeknight meal. I promise you’re going to love it.

do you have other delicious winter soups for entertaining?

Creamy Mushroom Soup with Rosemary and White Beans 

Yellow Beet Coconut Curry Soup

Florida OJ Ginger Sweet Potato Soup

Roasted Fennel Tomato Soup Chickpea Croutons

Curried Sunchoke and Chickpea Soup

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!

 

pinterest image of Hands holding bowl of cauliflower soup with text overlay

Vegan Roasted Cauliflower, Parsnip and Chickpea Soup I share my favourite recipe for Vegan Roasted Cauliflower, Parsnip and Chickpea Soup that is perfect for holiday entertaining or a healthy weeknight meal. 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: Coconut milk Extra virgin olive oil Thyme 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!

Vegan Roasted Cauliflower, Parsnip and Chickpea Soup

I share my favourite recipe for Vegan Roasted Cauliflower, Parsnip and Chickpea Soup that is perfect for holiday entertaining or a healthy weeknight meal.
4.34 from 15 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4 -6 people
Calories: 410kcal
Author: Abbey Sharp

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!

Video

Nutrition

Calories: 410kcal
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Updated on July 22nd, 2020

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About Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

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