Roasted parsnip and cauliflower soup

Serves four


  • 1 kg parsnip, peeled and roughly chopped 
  • 1 head cauliflower florets 
  • 1 large onion, cut into rings
  • 2 garlic cloves, peeled and finely chopped
  • 1 tablespoon vadouvan
  • 2 litres vegetable stock
  • 1 ½ tablespoon GOOD ROOTZ
  • salt and pepper
  • olive oil 


  1. Preheat oven to 200˚C.
  2. Spread parsnips, cauliflower, vadouvan, salt and pepper onto a baking sheet or baking dish and drizzle with oil.
  3. Roast vegetables for 20 minutes.
  4. Meanwhile, heat a high pot with 2 tablespoons of olive oil and simmer the union. Add the garlic and fry for 1 minute.
  5. Pour the stock into the high pot, add the roasted vegetables and bring to a boil.
  6. Once the vegetables are soft and stock is hot, remove the pot from heat. Transfer into a blender or mix with a hand mixer.
  7. Puree mixture until it’s smooth and season with salt and pepper. 
  8. Divide the soup over 4 bowls.
  9. Mix 1 ½ tablespoon of olive oil with 1 ½ tablespoon of GOOD ROOTZ and drizzle it over the bowls.
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