Creamy Parsnip, Cauliflower and White Bean Soup with Crispy Sumac Leeks
An original, comforting soup that combines sweet parsnip, golden cauliflower, and white beans for a silky texture without cream. It is finished with crispy sumac leeks, a touch of lemon, and fresh parsley for contrast and brightness.
Ingredients
- 500 g cauliflower (en floretes)
- 300 g parsnips (peladas and sliced)
- 240 g cooked white beans (escurridas and enjuagadas)
- 180 g leek (the parte blanca and verde clara; mitad sliced finas for crujiente and mitad chopped for the sopa)
- 120 g yellow onion (chopped)
- 12 g garlic (chopped)
- 900 ml vegetable broth (low sodium if possible)
- 45 ml olive oil (divided)
- 1 unit lemon (2 tbsp de zumo)
- 4 g sumac (for the puerro crujiente)
- 2 g ground cumin (for the sopa)
- 2 g sweet paprika (for the sopa)
- 15 g fresh parsley (chopped)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the cauliflower and parsnips on a baking sheet, toss them with 15 ml (1 tbsp) olive oil, half of the salt, and a little black pepper. Roast for 25 minutes, stirring halfway through, until tender and golden.
- 2
While the vegetables roast, slice half of the leek very thinly. Pat it dry and toss it with 15 ml (1 tbsp) olive oil and the sumac. Spread it on a second baking sheet or in a free corner of the first sheet and bake at 220 °C / 425 °F for 10 to 12 minutes, watching closely and stirring once, until crisp but not burnt. Set aside.
- 3
Heat the remaining 15 ml (1 tbsp) olive oil in a large pot over medium heat. Add the onion and the other half of the chopped leek with a pinch of salt. Cook for 6 minutes, stirring, until softened. Add the garlic, ground cumin, and sweet paprika, and cook for 1 minute more.
- 4
Add the roasted cauliflower, roasted parsnips, cooked white beans, and vegetable broth to the pot. Bring to a gentle boil, then lower the heat and simmer for 8 minutes so the flavors meld.
- 5
Remove from the heat and add the lemon zest and 30 ml (2 tbsp) lemon juice. Blend the soup until very smooth. If you want a lighter texture, add a little more hot broth or water. Adjust with salt and black pepper.
- 6
Serve the soup hot in bowls and finish with the crispy sumac leeks and chopped fresh parsley on top.
Chef tips
For an even silkier texture, blend the soup for at least 1 full minute. The crispy leek stays best if added right before serving.
Substitutions
You can substitute the white beans with cannellini or other cooked white beans. Parsley can be replaced with chives or dill. If you do not have sumac, use a little extra lemon zest and an extra pinch of pepper.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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