Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4


½ a garlic bulb
1 tsp olive oil + about 1 tbs for frying the onion
a pinch of salt for the garlic and anther pinch or two to add to the soup (see instructions)
1 white onion
1 small cauliflower (about 500g/1lbs)
500g/1lbs parsnips
6 cups of filtered water
1 tsp tamari sauce
generous sprinkle of coursely ground black pepper

Garnish with:
fresh herbs such as parsley or coriander
sliced almonds
raw vegan pesto


Pre-heat the oven to 200C/400F.

Take ½ garlic bulb and separate each clove from one another (keeping the skin on!). Please the garlic cloves on a baking tray tined with non-stick baking paper, drizzle them with the olive oil and sprinkle with some salt. Then place them in the pre-heated oven for about 10 minutes or until their skin is crispy (not burnt!) and their insides nice and soft. Remove them from the oven, let them cool until you can easily handle them; peel the garlic cloves, discarding the skin and set aside for later use.

As the garlic cloves are roasting nicely, peel and dice your onion. Next wash the cauliflower, removing the leaves and cut into small-ish dices. Then wash and peel the parsnips, cutting them into small-ish dice too.

Next, grab a large pot and over a medium heat, fry the diced onion in about 1 tbs of oil. Add a pinch or two of salt as well. (By this stage your garlic cloves should be done, so don’t forget to remove them from the oven as noted above).

Once the onions are translucent, add the diced cauliflower, parsnips and water and bring to a boil. Then cover the pot, reduce the heat and let everything simmer for about 15 minutes or until the vegetables are nice and soft and you can easily pinch them with a fork. Once done, remove from the pot from stove.

Now add the tamari sauce and the roasted garlic cloves to the pot. Next place the entire content of the pot in a blender (I used the vitamix, though any good blender should do the job just fine) and blend until the soup is nice and creamy. Taste the soup to see if you require more salt or pepper. Though if you are garnishing the soup with the pesto sauce (highly recommended), please note that the sauce will bring saltiness to the dish as well, so best not to overdo it.

Tip 1: I made the soup twice. Once using a whole garlic clove and the second time only using half. Interestingly the first time I made the soup, using the whole bulb of garlic, the garlic flavour was quite mild. The second time using only half the garlic bulb, it was quite strong. What I took away from that experience is that it all really depends on how fresh your garlic is, what variety you are using and how long you leave the garlic in the oven for. To be on the safe side I suggest using 1/2 garlic only, but it’s up to you.
Tip 2: You can also use red onions but this will slightly change the colour of the soup 😉
Tip 3: Please note you can double this recipe and then freeze half of it for a rainy day. This might be a particularly good idea if you’ve got quite a large and heavy cauliflower head anyway 🙂
Tip 4: If you look closely at the recipe you wil notice that I used about 1kg/2lbs of vegetables here. You can use cauliflower or parsnip only by keeping the weight as suggested if you wish (make sense?).
Tip 5: To make the soup grain-free and paleo please either replace the tamari sauce with coconut aminos (I’ve not actally used this myself, but know it’s a common tamari sauce replacer) or just omit all together, adding a touch more salt if need be instead.
Tip 6: You can also use soya sauce instead of the tamari sauce, but remember, then the soup will not longer be gluten-free.

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