Cauliflower, Parsnip & Butterbean Soup

Cauliflower, Parsnip & Butterbean Soup

This cauliflower, butterbean and parsnip soup recipe is a great winter warmer, and using Achill Island Seaweed Sea Salt gives it a wonderful umami kick. The butterbeans makes it so creamy, and as they are high in protein, it makes the soup all the more filling. 


  • 1 small to medium Cauliflower, stalks and leaves included - roughly chopped
  • 2 Parsnips – diced
  • 1 Onion - diced
  • 2 Cloves of garlic – finely sliced
  • 1 can of butterbeans, drained and rinsed
  • 2 tbsp olive oil
  • 1.5 L vegetable stock
  • Achill Island Seaweed Sea salt
  • Black Pepper


  • Heat the olive oil in a medium sized saucepan
  • On a medium heat, add in the onions and garlic and gently fry for 2 minutes.
  • Add the cauliflower and parsnips and fry for another 2 minutes
  • Add the drained and rinsed butterbeans and mix. 
  • Next add the vegetable stock, along with a generous pinch of Achill Island Seaweed salt and black pepper
  • Turn the pan to a simmer and cover with a lid for 40 mins or until the veg has softened
  • Blend until smooth, you may need to add more water if it is a little thick
  • Serve with a sprinkle of Achill Island Seaweed sea salt. 


If you'd like to try this recipe, you can buy our Achill Island Seaweed Sea Salt HERE

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