This Cauliflower and Parsnip Soup with Walnuts is as comforting as it gets. Naturally vegan and gluten-free.
There’s something special about a bowl of velvety soup on a chilly day. This roasted cauliflower and parsnip soup is no exception.
With its earthy flavours, creamy texture, and nourishing ingredients, it’s a recipe you’ll find yourself coming back to time and time again.
Not only is it easy to prepare, but it also makes a great starter or a satisfying main when paired with crusty bread.
In this recipe, I’m flavouring the soup with some fresh thyme – a herb that is in abundance in the winter.
Ingredients notes
Be sure to check out the full recipe in the recipe card below.
- Cauliflower florets : Roasting the cauliflower enhances its natural sweetness and nuttiness, making it the star of this soup.
- Parsnips : These root vegetables bring a subtle sweetness and creamy texture that complements the roasted cauliflower beautifully.
- White onion (roughly chopped) : A staple base for many soups, the onion adds a depth of flavour.
- Garlic cloves : Roasted garlic has a mellow, caramelized flavour that elevates the soup’s richness.
- Oil : Helps with roasting and imparts a silky mouthfeel to the soup. Olive oil is a great choice, but you can use any neutral oil.
- Vegetable stock : Provides a flavourful base and ties all the ingredients together. Opt for a low-sodium version if you’d like to control the salt level.
- Salt and pepper : Essential for seasoning and enhancing the flavours of the dish.
- Fresh thyme : Adds a fragrant herbal note that complements the roasted vegetables.
- Lightly toasted walnuts : These are the perfect garnish, adding a delightful crunch and a hint of nuttiness.
Serving Suggestion
This roasted cauliflower and parsnip soup is a versatile dish that can be enjoyed in various ways:
- Serve it as a light lunch or dinner with a side of crusty artisan bread like this Buckwheat Soda Bread or a fresh green salad.
- Drizzle a swirl of cream or a dollop of plain yogurt on top for added creaminess.
- Garnish with freshly cracked black pepper, a drizzle of olive oil, and a sprinkle of toasted walnuts for a restaurant-worthy presentation.
Storage
This soup stores beautifully, making it an excellent option for meal prep or leftovers:
- Refrigeration : Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing : Freeze the soup in individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, stirring occasionally to maintain its creamy consistency.
- Reheating Tips : Reheat on the stovetop or in the microwave until warmed through. Add a splash of water or stock if the soup thickens too much during storage.
Our Favorite
Cauliflower Recipes
- Air Fryer Cauliflower Cheese
- Mashed Cauliflower
- Easy Cauliflower Potato Curry
- Air Fryer Cauliflower Manchurian
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Roasted Cauliflower Parsnip Soup
Equipment
- 1 oven or Air fryer
- 1 Baking tray
- 1 pan
- 1 Immersion blender or Blender
Ingredients
- 4 cup cauliflower florets
- 3 cup parsnips peeled and roughly chopped
- 1 cup white onion roughly chopped
- 6 cloves garlic
- 2 tablespoon olive oil
- 3 cup vegetable stock
- seasoning
- fresh thyme
- 4 tablespoon walnuts lightly toasted
Instructions
- Preheat the oven to gas mark 4-5 or 180℃.
- In a baking tray arrange cauliflower florets, parsnips, onion, and garlic.
- Drizzle a good amount of olive oil and sprinkle little salt and pepper.
- Let the vegetables roast for 25-30 minutes.
- Once done remove from the oven and allow to cool.
- Add the soup into a blender with some vegetable stock and make a puree.
- Returned pureed soup to the saucepan, add the remaining vegetable stock.
- Heat on medium heat and check the seasoning.
- Serve in a bowl, sprinkle some toasted walnuts and black pepper.
- Drizzle some olive oil or walnut oil and garnish it with thyme.
Notes
- Preheat the air fryer to 180C or 360F.
- Toss the cauliflower, parsnips, onion and garlic with oil and season well.
- Layer the vegetables in the air fryer basket.
- Air fry for 15 minutes or until golden in colour. Keep an eye on the vegetables half way through to ensure they are not burning and to shake. Adjust the temperature and cook time as necessary.
- Proceed with the next steps as above.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2018.
Roasted Cauliflower Parsnip Soup
Equipment
- 1 oven or Air fryer
- 1 Baking tray
- 1 pan
- 1 Immersion blender or Blender
Ingredients
- 4 cup cauliflower florets
- 3 cup parsnips peeled and roughly chopped
- 1 cup white onion roughly chopped
- 6 cloves garlic
- 2 tablespoon olive oil
- 3 cup vegetable stock
- seasoning
- fresh thyme
- 4 tablespoon walnuts lightly toasted
Instructions
- Preheat the oven to gas mark 4-5 or 180℃.
- In a baking tray arrange cauliflower florets, parsnips, onion, and garlic.
- Drizzle a good amount of olive oil and sprinkle little salt and pepper.
- Let the vegetables roast for 25-30 minutes.
- Once done remove from the oven and allow to cool.
- Add the soup into a blender with some vegetable stock and make a puree.
- Returned pureed soup to the saucepan, add the remaining vegetable stock.
- Heat on medium heat and check the seasoning.
- Serve in a bowl, sprinkle some toasted walnuts and black pepper.
- Drizzle some olive oil or walnut oil and garnish it with thyme.
Notes
- Preheat the air fryer to 180C or 360F.
- Toss the cauliflower, parsnips, onion and garlic with oil and season well.
- Layer the vegetables in the air fryer basket.
- Air fry for 15 minutes or until golden in colour. Keep an eye on the vegetables half way through to ensure they are not burning and to shake. Adjust the temperature and cook time as necessary.
- Proceed with the next steps as above.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Pressure Cooker Dudhi Khichdi is comfort food at it’s best! It’s a delicious one pot dish made with rice, green split moong daal, whole spices and dudhi.
Dudhi Khichdi is a hugely popular one pot meal in my family. We make this comforting dish with ease with rice, green split mung dal, aromatic whole spices and bottle gourd.
Khichdi is a complete and wholesome meal that we enjoy on its own for a light dinner. At it’s most basic, khichdi is made simply with rice, lentils (such as yellow moong dal or split green moong dal) and salt. It will have a porridge-like consistency.
The plain version is often served as part of a thali or prepared when someone is unwell. It is also known as lentil porridge.
For variation, we also prepare masoor dal khichdi (red lentils) or toor dal khichdi.
The basic recipe can then be built upon with various spices and vegetables. Vegetable khichdi is cooked with a medley of fresh vegetables like carrots, green beans and green peas. Vaghareli khichdi is made with whole spices and mustard seeds.
Khichdi is most commonly prepared in a traditional pressure cooker or you can make instant pot khichdi. Pressure cooking reduces cooking time making it a comforting meal on busy days.
My Grandma’s version of dudhi khichdi or lauki khichdi, is full of flavour thanks to the addition of onion, garlic, ginger, green chilies and tomatoes. It remains light on the stomach and is quick to prepare.
It’s suitable for a vegan and gluten-free diet.
Other Dudhi Recipes
- Dudhi Muthia
- Dudhi Halwa
- Dudhi Basundi
- Lauki Aloo Sabzi
Ingredients Notes
Be sure to check out the full recipe in the recipe card below.
Rice – I am using white basmati rice, but you can use brown or any other variety of rice.
Split green moong lentils known as split mung beans, chilka wali green moong dal or mag ni fotra vari dal.
Vegetables – lauki or dudhi is known as bottle gourd. I am using fresh dudhi in this khichdi recipe. You also need onion, ginger, garlic, green chillies and tomatoes.
Whole spices – clove, cinnamon, bay leaf, whole black pepper and dry red chillies.
Spice powders – red chilli powder and turmeric powder.
Oil and salt
Hayley’s Tips & Tricks
- Use zucchini if lauki is not available.
- You can decrease or increase rice or dal ratio according to your choice.
- I chose to have 1 1/4 cup lentils for 1 cup of rice as I like to make my meal with more fibre.
- For low carb option use quinoa or kodri (kodo millet) instead of rice.
- Add water accordingly how you like your khichdi consistency and that too depends on what kind of rice you are using.
Serving Suggestions
Finish the hot khichdi with a drizzle of ghee . Dudhi khichdi is a wholesome meal and nutritious dish by itself.
I like it with a dollop of plain yogurt on the side or chaas (buttermilk), papad and fresh salad.
Storage
Store dudhi khichdi in an airtight container and place in the fridge once cooled. The khichdi will thicken as it cools so it is best to reheat it with a splash of water.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Pressure Cooker Dudhi Khichdi
Equipment
- 1 Pressure cooker
Ingredients
- 1 cup basmati rice brown or white
- 1 ¼ cup green moong daal chilka / mug ni fotra vari Dal
- 1 cup bottle gourd dudhi / lauki /peeled and grated
- 2 tablespoon whole spices clove, cinnamon, bay leaves, whole black pepper
- 1 red chilli dried
- 3 tablespoon oil
- ¼ teaspoon asafoetida hing
- 1 teaspoon mustard seeds and cumin seeds
- ½ cup onion finely chopped
- 1 tablespoon ginger garlic paste or minced
- 2 green chilli finely chopped
- ½ cup tomato chopped
- 1 teaspoon turmeric powder
- 1 tablespoon salt
- 1 tablespoon fresh coriander
Instructions
- Clean and wash rice and dal thoroughly.
- Drain the water and keep it aside.
- Heat oil in a pan or pressure cooker.
- Add whole spices, dried red chilli, mustard and cumin seeds.
- Once it crackles add chopped onion, hing and saute until very light brown.
- Now add green chilli, and ginger garlic paste.
- Saute everything for a couple of minutes, then add grated dudhi and saute for 3-4 minutes.
- Add chopped tomato and turmeric powder.
- Cook till tomatoes are slightly mushy.
- Add washed and drained rice and daal.
- Give it a good stir.
- Add enough water and salt. I added 700-750 ml to cook this khichdi.
- Close the lid and cook till 3 whistles.
- Allow the steam to escape before opening the lid of the pressure cooker.
- Add chopped coriander and gently mix the khichdi.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2017.
