Roasted Cauliflower and Parsnip Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 101.5
  • Total Fat: 5.6 g
  • Cholesterol: 2.5 mg
  • Sodium: 983.6 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.0 g

View full nutritional breakdown of Roasted Cauliflower and Parsnip Soup calories by ingredient
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Submitted by: LMDIENER


Very delicious and surprisingly filling soup! Very delicious and surprisingly filling soup!
Number of Servings: 8


    1 head of cauliflower
    1 large parsnip
    1 large onion
    3 tbsp olive oil
    32 ounces of vegetable broth
    4 cups of turkey stock
    Sprinkle of thyme
    Sprinkle of tarragon
    Sprinkle of oregano
    1 tsp salt


You can substitute the parsnip for other root vegetables if desired, potato, carrot, sweet potato, depending on your taste.


Mix the vegetables with oil and place on a pan. Roast in oven set to 350 degrees C till browned, approximately 45 minutes.

Add the veggies to the hot broth along with the herbs. Bring to a boil and then decrease heat to a simmer till the vegetables are tender. Finally puree the soup in a blender till desired consistency. We like it silky and smooth.

Serving Size: Approximately 8 1.5 to 2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LMDIENER.


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