Parsnip Cauliflower Bisque Recipe
Healthy, hearty and creamy in texture - this soup only tastes like an indulgence!
How to Make the Best Parsnip Cauliflower Bisque
This elegant Parsnip Cauliflower Bisque is the perfect example of how simple vegetables can transform into something truly luxurious. Despite tasting like an indulgence, this soup is surprisingly healthy and nutritious, making it an ideal choice for those seeking comfort food that doesn’t compromise on wellness. The combination of roasted parsnips and cauliflower creates a naturally creamy texture that’s enriched with half and half—no heavy cream required.
The beauty of this bisque lies in its sophisticated flavor profile. Roasting the vegetables first brings out their natural sweetness and adds depth, while aromatic herbs like sage and thyme complement the subtle earthiness of the parsnips. The white wine and stock create a delicate broth that ties everything together, resulting in a soup that’s both refined and deeply satisfying.
Perfect for fall and winter gatherings, this bisque can be made ahead and reheated, making it a convenient option for entertaining. Serve it as a starter to an elegant dinner, or pair it with crusty bread and a salad for a complete meal. Your guests will be amazed that something so velvety and delicious is actually good for them.
Parsnip Cauliflower Bisque
Healthy, hearty and creamy in texture - this soup only tastes like an indulgence!
Ingredients
Main Ingredients
Broth & Seasonings
Finishing
Instructions
Roasting
- Preheat oven to 350°F.
- Remove cauliflower florets from core, peel parsnips and remove tops. Liberally coat cauliflower, parsnips and garlic cloves with extra virgin olive oil and salt. Roast at 350°F for 30-40 minutes until golden.
Cooking
- In a large stock pot, heat 2 tablespoons olive oil. Add leeks, season with salt and black pepper. Once leeks are translucent, add roasted vegetables, white wine, stock, and the next 6 ingredients. Bring to a simmer, about 20 minutes, to ensure roasted vegetables are softened. Remove bay leaves, set aside.
- Using a hand blender, purée until smooth. Add half and half and purée again to ensure incorporated. Add bay leaves back to the pot and simmer for 15 minutes.
Serving
- Serve hot, garnished with reserved leek if desired.