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5 from 1 vote

Parsnip and cauliflower soup

Author: Alison


  • 1 tbsp oil
  • 1 cauliflower
  • 3 parsnips
  • 2 onions
  • 2 cloves of garlic
  • 1 tbsp fennel seeds
  • 1 tsp caraway seeds
  • 1 tsp turmeric
  • 1 litre vegetable or chicken stock


  • Chop the cauliflower into pieces.
  • Peel and chop the onions, garlic and parsnips
  • Heat the oil in a pan and add the vegetables
  • Cook gently for ten minutes until soft
  • Add the spices and cook for a few minutes whilst stirring.
  • Add the stock and simmer for thirty minutes until the vegetables are tender
  • Place in a food processor or blender and mix until smooth
  • You may need to add a little more water to get a pourable soup.


This will freeze if needed