Easy to make, healthy soup loaded with vegetables: parsnip, cauliflower and onion. Cooked in mushroom broth and topped with oyster mushrooms, oregano and sage.

Paleo and AIP

This soup fits the paleo diet perfectly. Except for the chili flakes. Those are nightshades. Although eaten in parts if the Paleo community they are not strict Paleo. Especially for AIP leave the chili flakes out.

Medical Medium

Parsnips are highly recommend for their healing carbs. The soup itself can be made fat and oil free. You just cook the vegetables in broth.

The oyster mushrooms taste best when baked in just a bit of olive oil. But you can decide to cook them briefly with the soup as well (after mashing the parsnip and cauliflower).

Parsnip and cauliflower soup with oyster mushrooms, oregano and sage

ME (Marjolein Eikenboom)

Lovely soup made from parsnip, cauliflower, onion and mushroom broth. Topped with oyster mushrooms fried in just a bit of olive oil and fresh herbs like oregano and sage.

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Prep Time 20

Total Time 20

Free from beef, chicken, fat, grains, legumes, nightshade, nuts, oils, peanuts, pseudograins, seeds

Diet AIP, medical medium, paleo, vegan

Keyword autumn/winter, Christmas

Cuisine European

Course soup

Servings servings

Calories 236

Equipment

1 large cooking pan
1 ceramic non-stick pan for baking as fatfree as possibe
or skillet if you don't mind using more oil
1 immersion blender
knife

Ingredients

Soup

1 cup parsnip
1 cup cauliflower
1 cup broth (mushroom) or vegetable
1 cup water
½ tsp dried thyme
½ tsp dried rosemary

Topping

3 handfuls oyster mushrooms 150 grams
3 sprigs oregano
4 large leaves sage
2 tsp chili flakes
1 tbsp extra virgin olive oil

Voor strict paleo, AIP and free from nightshade

NO chili flakes

For fatfree Medical Medium

NO extra virgin olive oil see notes above recipe

Instructions

Peel the parsnip and cut into cubes. Break the cauliflower into little florets. Cut the onion.
Cook the vegetables in the broth and the water for 15 minutes. Add the dried herbs.
Mash the soup with an immersion blender. Leave on the stoof at low temperature.
You've made a thick soup. You can add water to your liking if you want the soup to be a little less thick.
Heat the skillet. Add oil. Tear the mushrooms into strips. Bake golden brown. Near the end: tear the fresh herbs in smaller pieces. Add with the chili flakes.
Ladle the soup into two bowls. Top with the oyster mushrooms.