This is a simple soup that really hits the spot on a cold winter evening. This soup was a great way to incorporate our sweet parsnips with some mellow cauliflower.


  •     3 slices thick cut bacon, chopped
  •     1 tablespoon unsalted butter
  •     1 large onion, finely chopped
  •     3 cloves of garlic, minced
  •     hefty pinch of salt
  •     1 teaspoon dried thyme
  •     pinch of ground nutmeg
  •     1 medium sized head of cauliflower, broken into florets
  •     1 large parsnip, chopped (no need to peel)
  •     4 cups homemade vegetable broth or chicken stock (you can also use water)
  •     2 bay leaves
  •     1/2 cup heavy cream
  •     salt and pepper to taste
  •     plenty of freshly chopped parsley


  1. Fry the bacon in a large dutch oven until crisp. Remove the bacon and drain on a plate. Pour out all but 1 tablespoon of the bacon grease (reserve the rest for another use) and add 1 tablespoon of butter to the pot. Add the onion and cook, stirring occasionally until softened, about 5 minutes. Add the garlic, salt, thyme and nutmeg and continue to cook for about 1 minute longer. Stir in the cauliflower and parsnip.
  2. Add the broth and bay leaves and bring to a boil. Reduce the heat and simmer for about 25 minutes or until the vegetables are tender. Remove from the heat, discard the bay leaves and in batches puree the soup in a blender (you can also use and immersion blender but the soup wont get as silky smooth).
  3. Return the soup to the pot, add the cream and season with plenty of salt and pepper. Keep on low heat for about 10 minutes for all the flavors to meld together. Taste for seasonings and adjust as needed.
  4. Divide between bowls and top with crumbled bacon and minced parsley
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