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Parsnip & Herb Soup


Parsnip & Herb Soup

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These days my local farmers market is loaded with root vegetables, and I am always looking for creative ways to incorporate them into my cooking. Parsnips are hard to incorporate into our meals, though, as they tend to be a bit on the bitter side and my kids don’t really like them. I decided to try to make a soup with them and add lots of herbs to mask the bitter taste, and…It worked! My kids absolutely love this soup.  
Servings: 6
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes


  • 3 tablespoons extra virgin olive oil, (divided)
  • 2 tablespoons rosemary
  • 1 head cauliflower, (cut into small pieces)
  • 1 can chickpeas, (15 ounces, drained, rinsed, dried well)
  • 1/2 onion, (minced)
  • 2 cloves garlic, (minced)
  • 6 parsnips, (peeled, diced)
  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons herbs de Provence
  • 5 sprigs thyme, (leaves only)
  • 4 cups vegetable broth
  • 1 can coconut milk, (13.5 ounces)
  • Salt & pepper, (to taste)


  • Preheat oven to 450 degrees F.
  • Place cauliflower on one baking sheet with 1 tablespoon oil and rosemary. 
  • Place chickpeas on another baking sheet with a tablespoon of oil. 
  • Roast both until crisp and caramelized (about 30 minutes for cauliflower and 40-45 minutes for chickpeas). 
  • Season generously with salt and pepper and set aside about 1/2 cup each for garnish.
  • Add the last tablespoon of oil to a large pot along with onion and sauté until soft (about 5 minutes). 
  • Add garlic and sauté for another 30 seconds. 
  • Add parsnips, cumin, herbs de Provence, thyme leaves, and broth, and bring to a boil. 
  • Reduce to a simmer and place a lid on the pot, then simmer for about 20 minutes.  
  • Add cauliflower and chickpeas (minus 1/2 cup each saved for garnish) and cook until everything is very soft (about 5 minutes).
  • Using a hand blender or regular blender, puree until smooth. 
  • Add coconut milk and puree again to incorporate. 
  • Season with salt and pepper to taste.
  • To serve, add a swirl of coconut milk and olive oil, then top with cauliflower, chickpeas, and fresh thyme leaves.