Recipe courtesy of Nikki Dinki
Save Recipe Print
Potato Cauliflower Parsnip Soup with a Pancetta Potato Hash
1 hr 30 min
1 hr 30 min
4 entree servings or 8 appetizer servings
1 hr 30 min
1 hr 30 min
4 entree servings or 8 appetizer servings




For the soup: In a large Dutch oven or stockpot, melt the butter and cook until it starts to brown. Add the garlic, leeks and parsnips. Cook the vegetables until tender, stirring frequently, about 12 minutes. Add the cauliflower, potatoes and chicken stock. Let the stock come to a simmer and cook until the cauliflower and potatoes are tender, about 20 minutes. Add the thyme, nutmeg and some salt and pepper. Puree the soup. Keep warm until ready to serve.

For the hash: In a medium saute pan, cook the pancetta, adding a little oil if need. Once the pancetta is halfway cooked, add the potatoes and brown. Add the pine nuts, parsley paprika and some salt and pepper. Cook until the pine nuts are browned and the potatoes are brown and crisp.

When ready to serve, plate the soup and top with hash.

Cook's Note

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

My Private Notes

Add a Note
More from:

Food Network Star

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.


Curry Cauliflower and Rice Casserole

Recipe courtesy of Damaris Phillips

Sea Bass with Roasted Cauliflower Puree

Recipe courtesy of Monterey Salka

Chinese Jerk Spice Duck Breast with Cauliflower Puree

Recipe courtesy of David Rose

Beef and Broccoli Stem Soup

Recipe courtesy of Yaku Moton-Spruill

Wild Man Potato Skins

Recipe courtesy of Stacey Poon-Kinney

Cream of Spinach Soup with Grilled Octopus

Recipe courtesy of Michelle Karam

Grilled Pork Tenderloin and Curry Potato Salad

Recipe courtesy of Eddie Jackson

Ramen Sliders and Kimchi Ketchup with Potato Chips and Sriracha Aioli

Recipe courtesy of Arnold Myint

Meatloaf Cupcake with Mashed Potato Icing and Cherry Tomato Jam

Recipe courtesy of Arnold Myint

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories