A simple and delicious parsnip and cauliflower soup with a warming depth of flavor! 


  • 1 tbsp extra virgin olive oil 
  • 1 leek, sliced
  • 2 garlic cloves, crushed 
  • 1 tsp fennel seeds 
  • 1 tsp ground cumin 
  • 2 parsnips, chopped 
  • 1-2 cups vegetable stock 
  • 1 medium or ½ large cauliflower head 


  • 1-2 parsnips, thinly sliced 
  • 1 tbsp extra virgin olive oil 
  • Salt and pepper, to taste 


  1. To make the roasted parsnip toppers - preheat oven to 350ºF (180ºC) and line an oven-proof tray with parchment paper. 
  2. Place thinly sliced parsnip on oven tray, drizzle with olive oil and season with salt and pepper. Place in oven and roast for 25-30 minutes or until golden brown. Set aside.
  3. For the soup - heat pot over medium heat. 
  4. Sauté leek in olive oil until softened, about 4-5 minutes. 
  5. Add garlic and fennel seeds, lightly cook until fragrant. 
  6. Add in parsnips and season with salt and pepper. 
  7. Add broth and bring to a boil and simmer until parsnips are cooked. 
  8. Add chopped cauliflower florets, and simmer for another 10-15 minute. 
  9. Allow soup to slightly cool, then blend (in blender or food processor) in batches until you have a smooth purée. Taste and add salt and pepper, if needed.
  10. Serve in bowls with crispy parsnip toppers.