Warming Autumn roots Soup with roasted pecans


The humble parsnip gets a makeover in this easy one pot soup that freezes and stores well for lunch!



Assembly of Goodness:


  • 6-8 medium sized parsnips
  • 1/2 -1 small/medium cauliflower chopped into florets
  • 2 stalks celery – chopped
  • 1/4 cup olive oil
  • 4 tablespoons fresh chopped rosemary divided
  • 3 cloves garlic chopped well
  • 1 box organic vegetable or (preferably) chicken stock
  • 1/2 teaspoon dried tarragon
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon ground nutmeg
  • Sprig of fresh chopped green onion or chives
  • ½ cup pecans (reserve for roasting in the oven as topping)




  1. Preheat your oven to 350 degrees F.
  2. Peel and slice parsnips and chop into small chunks
  3. Add parsnips to a bowl with the cauliflower florets.
  4. Add olive oil and 3 tablespoons of chopped rosemary, as well as the chopped garlic and toss well to cover all the vegetables in oil.
  5. Pour veggies mixture into a large baking dish and roast in the oven for 60 minutes and the vegetables are turning golden and tender
  6. Transfer the vegetables and scrape the pan drippings the pan to a large pot on stove.
  7. Add the stock and blend with a hand blender until smooth.