Cauliflower & Parsnip Soup
In need of a warming soup recipe as the weather gets cooler? Look no further than this recipe for Cauliflower and Parsnip Soup!
Ingredients
- 40 grams butter
- 4 cups vegetable stock
- 1.2 kilograms cauliflower, cut into florets
- 250 grams parsnips, peeled, core removed and roughly chopped
- 1 1/4 cup cream
- 2 teaspoons parsley, finely chopped
- 2 large brown onions, chopped
- 3 cloves garlic, crushed
- 2 cups water
- 40 grams butter
- 4 cups vegetable stock
- 1.2 kilograms cauliflower, cut into florets
- 250 grams parsnips, peeled, core removed and roughly chopped
- 1 1/4 cup cream
- 2 teaspoons parsley, finely chopped
- 2 large brown onions, chopped
- 3 cloves garlic, crushed
- 2 cups water
- Step 1 of 3In a large frying pan, add butter and onion. Stir, until softened. Add garlic and keep stirring, until fragrant. Add stock and bring to the boil.
- Step 2 of 3Transfer onion mixture to 4.5-litre slow cooker with cauliflower, parsnip and the water. Cook covered on low for 6 ½ hours.
- Step 3 of 3Allow to cool, then blend or process soup in batches, until smooth and return to the cooker. Stir in cream. Cook, covered, on high, about 30 minutes or until soup is hot. Season to taste. Sprinkle with parsley.
Method
- Step 1 of 3In a large frying pan, add butter and onion. Stir, until softened. Add garlic and keep stirring, until fragrant. Add stock and bring to the boil.
- Step 2 of 3Transfer onion mixture to 4.5-litre slow cooker with cauliflower, parsnip and the water. Cook covered on low for 6 ½ hours.
- Step 3 of 3Allow to cool, then blend or process soup in batches, until smooth and return to the cooker. Stir in cream. Cook, covered, on high, about 30 minutes or until soup is hot. Season to taste. Sprinkle with parsley.
Nutrition per serving
1098 Kilojoules
Protein3 grams
Fat22 grams
Carbs14 grams
Sugars9 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 3In a large frying pan, add butter and onion. Stir, until softened. Add garlic and keep stirring, until fragrant. Add stock and bring to the boil.
- Step 2 of 3Transfer onion mixture to 4.5-litre slow cooker with cauliflower, parsnip and the water. Cook covered on low for 6 ½ hours.
- Step 3 of 3Allow to cool, then blend or process soup in batches, until smooth and return to the cooker. Stir in cream. Cook, covered, on high, about 30 minutes or until soup is hot. Season to taste. Sprinkle with parsley.