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Vegan Roasted Parsnip and Cauliflower Soup

Vegan Roasted Parsnip and Cauliflower Soup

Hands down the BEST cauliflower soup i’ve ever tried. Do you find that sometimes cauliflower soup can be a bit bland? Well not this one guys. By adding some parsnips, it really takes this quick and easy cauliflower soup to the next level, giving it a natural sweetness that complements the nuttyness. By roasting the veggies first, the flavour is incredible. Deep, creamy and delicious. 

How to make sage crisps

If you want to really take this healthy soup to the next level, please spend the extra couple of minutes to fry up some sage crisps. They sound fancy but don’t be put off. They’re so simple to make, and not to mention, incredibly good!

Just heat up some coconut oil in a frying pan and fry for about 1 minute. Place onto kitchen paper to cool and crisp up. Careful not to burn them.

I’m all about the soup toppers at the moment. Once you try these sage crisps, toasted hazelnuts and a good drizzle of olive oil, you’ll never want to go back to a plain bowl of soup again!

This vegan Roasted Parsnip and Cauliflower Soup is soul food! A hug in a mug when you’re feeling like you need a little nourishing. And it’s so pretty too!

I hope you enjoy it.

Vegan Roasted Parsnip and Cauliflower Soup
Vegan Cauliflower Soup
Vegan Roasted Parsnip and Cauliflower Soup with sage crisps and hazelnuts

Vegan Roasted Parsnip and Cauliflower Soup

Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Cooking Time: 1 hour 5 minutes
Serves: 2
5 from 5 votes


  • 3 parsnips (280g)
  • 1 cauliflower (300g of florets)
  • 2 tsp extra virgin olive oil
  • 50 g blanched hazelnuts
  • 1 small leek or yellow onion
  • 2 celery sticks (80g)
  • 1 litre vegetable stock
  • 3 tbsp almond milk (I like Plenish)
  • Salt and Pepper to taste

Sage Crisps

  • 2 tbsp coconut oil
  • 10 g fresh sage leaves


  • Preheat oven to 400F/ 200C / 180 fan.
  • Peel the parsnips and remove the leaves and stalk from the cauliflower. Chop both into 3cm cubes.
  • Line a non-stick baking tray with greaseproof paper. Place the parsnips and cauliflower on the tray, toss with 1 tbsp of olive oil and a pinch of salt. Bake for 20 minutes. Add the hazelnuts and roast for a further 10 minutes.
  • Meanwhile, add 1 tbsp of oil to a non stick saucepan. Sauté the leek and celery for 3 minutes, or until soft.
  • Add the roasted vegetables and stock to the leek and celery mix. Bring to the boil then simmer for 15 minutes.
  • Turn off heat and add the hazelnuts (keeping about 10 to one side for the top). Transfer the soup to a blender and blitz until smooth. Option to use a stick blender if you prefer. Stir through the almond milk and season to taste.
  • Heat the coconut oil in a non stick frying pan and fry the sage for 1 - 2 minutes on a low / medium heat until crisp. Watch they don’t burn. Remove from the pan and place on kitchen paper. They will crisp up as they cool.
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