Cauliflower and parsnip soup

For a delicious, warming winter meal, serve this creamy cauliflower and parsnip soup with hot rosemary bread.

  • 6 hrs 40 mins cooking
  • Serves 8
  • Print


Cauliflower and parsnip soup
  • 40 gram (1½ ounces) butter
  • 2 large brown onions (400g), chopped coarsely
  • 3 clove garlic, crushed
  • 1 litre (4 cups) vegetable stock
  • 1.2 kilogram (2½ pounds) cauliflower, cut into florets
  • 250 gram parsnips, peeled, core removed and roughly chopped
  • 2 cup (500ml) water
  • 1 1/4 cup (310ml) pouring cream
  • 2 tablespoon finely chopped fresh flat-leaf parsley


Cauliflower and parsnip soup
  • 1
    Heat butter in large frying pan; cook onion, stirring, until softened. Add garlic; cook, stirring, until fragrant. Add stock; bring to the boil.
  • 2
    Transfer onion mixture to 4.5-litre (18-cup) slow cooker with cauliflower, parsnip and the water. Cook, covered, on low, 6½ hours.
  • 3
    Blend or process soup, in batches, until smooth. Return to cooker; stir in cream. Cook, covered, on high, about 30 minutes or until soup is hot. Season to taste. Sprinkle with parsley.


It is fine just to use 1 x 300ml carton of cream for this recipe. You will need about 2 small cauliflowers for this recipe.

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