Parsnip, Cauliflower and Thyme Soup with White Wine

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Learn more on eating and cooking locally at Kristin's blog, The Intentional Minimalist.


  • Local olive oil
  • Farm fresh local garlic
  • Celery
  • Farm fresh local parsnips
  • Cauliflower
  • Local white wine
  • Farm fresh local thyme
  • Sea salt
  • White pepper


Peel and thinly slice four cloves garlic. Mince one cup celery. Peel and slice one cup parsnips. Chop two cups cauliflower florets. Remove one tablespoon thyme leaves from stems. In a large metal soup pot, heat one tablespoon olive oil with garlic, celery and cook for three minutes. Stir in parsnips, one tablespoons olive oil, one quarter teaspoon salt, stir, cover and cook for five minutes. Stir in cauliflower, two cups water, two cups wine with one quarter teaspoon salt, cover and bring to a boil. Once at a boil, reduce heat to medium low and cook covered for twenty minutes. Remove soup pot from heat. Add thyme leaves, one eighth teaspoon white pepper, one quarter teaspoon sea salt, stir, cover and let rest for two minutes. With a hand blender, blend soup directly in pot until smooth. Serve soup with a sprinkle of sea salt.