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Cauliflower Potato Parsnip Soup

Warm weather calls for hearty soups, am I right?

Hard to believe we are well into our first week of November but here we are. What’s also hard to believe is that we are sitting at a pleasant 18 degrees. Not sure if I should be grateful or terrified but it IS nice to not be comfortable and today is a relative day off so yay walking and doing a little bit of shopping! Yay FRIDAYS!! 

While this warm weather has been amazing I know it is going to be short lived so I have been working on soup recipes behind the scenes and couldn’t be happier with how this one turned out! This soup couldn’t have been easier to make. I was lucky to already have the cauliflower and parsnip pre-cut from a little meal-prepping I had done so the chopping was kept to a minimum. Always a win in my books.

This soup has all the usual suspects in it. I didn’t have celery but would definitely add it if I had. I used a hand held immersion blender but could have tossed it into a blender or food processor too. The result was velvety, creamy and so delicious!

This beautiful soup is awesome on its own but soups taste better with a garnish and I thought CRISPY KALE and CRISPY CHICKPEAS would do the trick. There are SO many different ways to dress this soup up. Some ideas that come to mind..

  1. Crispy potatoes and green onions
  2. Crispy cauliflower and dukkah
  3. Truffle oil and fried mushrooms
  4. Spicy chili oil and fried garlic chips

I mean the list goes on but that’s a good start! Let’s go!

Cauliflower Potato Parsnip Soup

Teri-Ann Carty
This elegant soup could be served as a first course at your swanky dinner party OR as an easy mid-week meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Servings 4

Equipment

  • dutch oven
  • air fryer (for the garnishes, not necessary for soup)

Ingredients
  

  • 2 tbsp olive oil (more to garnish)
  • ½ tsp chili flakes
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 medium sized carrot (small diced)
  • 6 cups cauliflower florets
  • 1 russet potato (diced)
  • 1 small parsnip (diced)
  • 6 cups water
  • sea salt and cracked pepper to taste
  • GARNISH Kale chips, crispy chickpeas, vegan parmesan, cracked pepper, chili flakes and olive oil

Instructions
 

SOUP

  • Preheat the dutch oven over medium-high heat. Add 2 tbsp olive oil, chili flakes and onion. Sauté for several minutes. Add in carrot and garlic. Stir to combine.
  • Add in remaining vegetables. Drizzle with 1 tbsp olive oil and season with salt and cracked pepper. Stir to coat all the veggies.
  • Pour water over the veggies. Bring to a boil, reduce heat to medium-low and cover partially with a lid for 30-35 minutes or until veggies are very soft.
  • While the soup is cooking, make kale chips and crispy chickpeas.
  • Once vegetables are soft, remove from heat and blend with your preferred method. Cover the pureed soup with a lid until ready to serve. Reheating if necessary.
  • Finish the soup with crispy kale, chickpeas, grated cheese, olive oil, cracked pepper and chili flakes.

KALE CHIPS

  • Preheat airfryer to 375 for 3 minutes. To a medium sized bowl add 4 cups of washed and trimmed kale. Drizzle with 1-2 tbsp olive oil and sprinkle with salt.
  • Add into the airfryer basket and set the timer for 5 minutes. Shake basket half way. Air Fryers are different so you may need 6 minutes but keep a CLOSE EYE, they burn quickly. Set aside until you are ready to garnish the soup.

CRISPY CHICKPEAS

  • Preheat airfryer to 390. Drain and rinse 1 small can of chickpeas. Place on a kitchen towel and pat dry. Don't worry about making them super dry. The airfryer will take care of that.
  • Place in a bowl and drizzle with 1 tbsp olive oil. LIBERALLY sprinkle paprika and everything but the bagel seasoning (or choose your fave seasoning). I didn't measure, so measure with your heart.
  • Place in the basket and cook for 12-15 minutes, shaking a couple of times. Transfer to a bowl until ready to garnish the soup.

Notes

This beautiful soup is awesome on its own but soups taste better with a garnish and I thought CRISPY KALE and CRISPY CHICKPEAS would do the trick. There are SO many different ways to dress this soup up. Some ideas that come to mind..
  1. Crispy potatoes and green onions
  2. Crispy cauliflower and dukkah
  3. Truffle oil and fried mushrooms
  4. Spicy chili oil and fried garlic chips
I mean the list goes on but that’s a good start!
Keyword air fyer, dairy free, gluten free, nut free, plant based, soup, vegan

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