Curry Spiced Cauliflower Parsnip Soup

Curry Spiced Cauliflower Parsnip Soup ~ Savory Simple ~

You might have noticed by now that I really love making soup. I recently joined up with a local delivery CSA called From The Farmer and to my delight they’ve been sending me quite a bit of cauliflower.

Cauliflower happens to be my favorite soup ingredient (and it also makes an amazing lightened up fettuccine Alfredo). This past week I also received parsnips, which are not a vegetable I use on a regular basis.

If you’ve never tried them before, parsnips are a root vegetable with a flavor reminiscent of carrots. This curry spiced cauliflower parsnip soup is a simple dish that marries these two vegetables perfectly.

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Curry Spiced Cauliflower Parsnip Soup

This curry spiced cauliflower parsnip soup is easy to make and full of flavor! Enjoy it as an appetizer, side dish or as a meal with some hearty bread.
Course Soup
Cuisine American, Indian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 114
Author Jennifer Farley


  • 1 tablespoon extra virgin olive oil
  • 1 small or 1/2 large yellow onion, chopped
  • 1 parsnip, peeled and chopped
  • 2 ribs celery, chopped
  • 1/2 head cauliflower, chopped
  • 1 apple, peeled and chopped
  • 4 cups chicken or vegetable stock
  • 1/2 teaspoon kosher salt, or more to taste
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground turmeric
  • 1/2 cup milk (use soy milk for vegan)


  • In a large dutch oven over low heat, sweat the onion with a pinch of salt. Once the onions are soft, turn up the heat to medium and add the chopped parsnip, celery, cauliflower and apple. Cook the vegetables for a few more minutes, stirring periodically, until the cauliflower has softened up and the vegetables are beginning to caramelize.
  • Add the stock. Bring the mixture to a simmer, cover the pot and lower the heat. Allow the soup to simmer on low heat for one hour.
  • Carefully ladle the soup into a blender. Puree until silky. Return the soup to the pot and add the salt, pepper, curry powder, turmeric and milk. Add additional seasoning of desired.


Calories: 114kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Sodium: 1268mg | Potassium: 333mg | Fiber: 3g | Sugar: 10g | Vitamin A: 13.5% | Vitamin C: 19.1% | Calcium: 6.5% | Iron: 2.6%

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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