Creamy Parsnip, Cauliflower and Golden Apple Soup with Thyme Oil and Toasted Seeds
An original velvety soup that combines the gentle sweetness of parsnip, the depth of golden cauliflower, and the brightness of sautéed apple. It is finished with fragrant thyme oil and toasted pumpkin seeds for contrast and texture.
Ingredients
- 500 g cauliflower (en floretes small)
- 300 g parsnips (peladas and sliced)
- 180 g yellow apple (pelada and diced)
- 150 g onion (chopped)
- 12 g garlic (chopped)
- 900 ml vegetable broth (hot)
- 45 ml olive oil (divided)
- 8 g fresh thyme (divided)
- 40 g pumpkin seeds (unsalted)
- 180 ml unsweetened oat milk (or more for ajustar textura)
- 15 ml lemon juice (freshly squeezed)
- 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 tray, toss with 2 tablespoons olive oil, half the salt, and some black pepper. Roast for 25 minutes, stirring halfway through, until golden and tender.
- 2
While the vegetables roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook 1 minute more.
- 3
Add the yellow apple to the pot with the onion and garlic. Cook for 3 minutes, stirring, until it starts to soften and becomes fragrant.
- 4
Reserve 1 teaspoon of the fresh thyme for finishing. Add the remaining thyme to the pot along with the roasted cauliflower and parsnips. Pour in the hot vegetable broth and bring to a gentle boil. Cook for 8 minutes over medium-low heat to blend the flavors.
- 5
While the soup simmers, toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until crisp and lightly puffed. Remove from the heat.
- 6
For the thyme oil, mix the reserved teaspoon of thyme in a small bowl with 1 teaspoon of the oil floating on the soup, or simply stir the soup well at the end to spread the thyme aroma. If preferred, you can blend that small portion with a tablespoon of hot soup.
- 7
Remove the pot from the heat. Add the oat milk and lemon juice. Blend the soup until completely smooth and creamy. Adjust with the remaining salt and more black pepper if needed. If you want a lighter texture, add a little more oat milk or hot broth.
- 8
Serve the soup hot in bowls. Finish with the toasted pumpkin seeds on top, a few drops of the aromatic thyme oil, and an extra twist of black pepper.
Chef tips
For deeper flavor, let some cauliflower edges caramelize well in the oven without burning. Blending the soup in a countertop blender gives it an especially silky texture.
Substitutions
You can swap the oat milk for unsweetened almond milk if you do not need a nut-free version. The yellow apple can be replaced with a firm pear for a more floral profile. Pumpkin seeds can be replaced with sunflower seeds.
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 imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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