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Parsnip and Cauliflower Soup

Servings: 4


  • 115 g/3 small shallots minced
  • 1 tbsp/15ml olive oil
  • 1-2 ribs/90g celery diced
  • 1 sm head/325g cauliflower cut in florets
  • 1 parsnip/230g peeled and diced
  • 5 c/1.2L broth*
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ -1 tsp salt
  • ½ tsp pepper

To serve:

  • 6-8 oz shiitake mushrooms
  • 2 tbsp/30 ml olive oil


  • Fried pancetta and parsley


  • Heat oil in a medium pot on medium. Add shallot and celery, stirring occasionally.
  • After 1-2 minutes, add parsnip and cauliflower. Saute for 2-3 minutes.
  • Reduce heat to low and add broth and spices.
  • Simmer 1-2 hours until everything is soft. Remove from heat and allow to cool so it doesn’t damage any plastic blenders.
  • Puree in a food processor or blender. Return to heat and season further with salt if needed.

If serving with shitakes:

  • Slice shitakes in 1/4” slices. Heat oil on medium-high.
  • Add mushrooms and stir frequently until browned.
  • Alternatively fry up some pancetta pieces until crispy.
  • Either way, divide between the bowls and enjoy.


*Vegetable if you are keeping it vegan, but chicken or beef also work very well here.