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Easy to make, healthy soup loaded with vegetables: parsnip, cauliflower and onion. Cooked in mushroom broth and topped with oyster mushrooms, oregano and sage. A perfect start of a festive Holiday dinner like Thanksgiving or Christmas. Easy to make, so equally suited for a quick bit wholesome weekday main or lunch.

Looking for more Christmas soups? Check out my roundup with 10 easy to make vegan soups for Christmas.

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 cauliflower soup with oyster mushrooms, oregano and sage

ME (Marjolein Eikenboom)

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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.

Rate Pin Print

Prep Time 20

Total Time 20

Servings servings

Calories 236

Course soup

Dish warm soup

Cuisine European, Mediterranean

Holiday Christmas

Equipment

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

Ingredients

Soup

1 cup parsnips
1 cup cauliflower
1 cup broth (mushroom) or vegetable
1 cup water
½ teaspoon dried thyme
½ teaspoon dried rosemary

Topping

3 handsful oyster mushrooms 150 grams
3 sprigs dried oregano
4 large leaves sage
2 teaspoon chili flakes
1 tablespoon 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.