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roasted cauliflower root vegetable soup 6 via chewslocal.com
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5 from 1 vote

Roasted Cauliflower Root Vegetable Soup with Rose-Pistachio-Thyme Garnish

As always, use this recipe as an inspiration and make substitutions as you see fit. I've included easy swaps to make this recipe vegan and/or dairy free.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: dairy free, easy, gluten free, healthy, sugar free, vegan, vegetarian, winter
Servings: 4


  • 2 tablespoons olive oil
  • 1 head cauliflower chopped
  • 1 small rutabaga diced
  • 2 –3 parsnips diced
  • 5 –6 cloves garlic whole and unpeeled
  • S&P
  • 2 tablespoons pastured butter or olive oil*
  • 1/2 onion diced
  • 4 cups bone broth or vegetable stock*
  • 1/4 cup cream or coconut or 1/4 cup cashews, soaked and blended until smooth*
  • 1/4 cup raspberry ale cheese or parmesan or nutritional yeast*

Garnish (optional)

  • Dried rose petals
  • Thyme
  • Pistachios pieces


  • Preheat oven to 400 degrees F. Toss cauliflower, rutabaga, parsnips, and garlic cloves with olive oil and S&P. Roast for 40 minutes.
  • Meanwhile, heat butter in a large pot over medium heat. Add onions and saute until fragrant and tender, about 10 minutes.
  • Add bone broth and gently simmer.
  • Once roasted veggies are done, squeeze garlic from papery peels, and add all vegetables to pot. Using an immersion blender, blend soup until smooth. (Alternatively, you can blend in batches in a standard blender).
  • Stir in cream and cheese. Add S&P to taste.
  • Serve hot with desired garnishes (optional).


*Vegan and/or dairy-free substitutions.