Bring a medium pot of water to a boil. Once boiling, add parsnips. Continue to cook for about 5 minutes and then add the cauliflower. Cook for another 5 minutes, until parsnips and cauliflower are soft and able to stab a fork trough them. Drain water.
In the meantime, heat olive oil in a skillet over medium heat. Add minced garlic and cook for 1-2 minutes, until fragrant and lightly browned. Make sure to stir continually so the garlic does not burn.
Add hot parsnips, cauliflower, and garlic to a food processor or Vitamix. Blend until combined. Add 1/4 cup to 1/2 cup chicken broth until you reach the desired consistency.
Place in a bowl and stir in salt, pepper and chives.
Calories: 105kcal | Carbohydrates: 19g | Protein: 1g | Fat: 2g | Sodium: 148mg | Potassium: 448mg | Fiber: 5g | Sugar: 5g | Vitamin A: 45IU | Vitamin C: 27.7mg | Calcium: 43mg | Iron: 0.7mg