Cauliflower & Parsnip Soup

Cauliflower & Parsnip Soup

  • Preparation time

    15 mins
  • Cook time

    7 hrs
  • Serves 8

In need of a warming soup recipe as the weather gets cooler? Look no further than this recipe for Cauliflower and Parsnip Soup!

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.

Ingredients

  • Butter - 40 g
  • Large brown onions, chopped - 2
  • Garlic cloves, crushed - 3
  • Vegetable stock* - 4 cups
  • Cauliflower, cut into florets - 1.2 kg
  • Parsnips, peeled, core removed and roughly chopped - 250 g
  • 2 cups water - 2 cups
  • Cream - 1 1/4 cup
  • Parsley, finely chopped - 2 tsp

Method

  1. In 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.

  2. Transfer onion mixture to 4.5-litre slow cooker with cauliflower, parsnip and the water. Cook covered on low for 6 ½ hours.

  3. Allow 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.

*Check that the vegetable stock is Gluten Free.

PER SERVE • Energy 1098Kj • Protein 3g • Total Fat 22g • Saturated Fat 14g • Carbohydrates 14g • Sugars 9g • Sodium 757mg

Dietary and nutritional info supplied by NZ Nutrition Foundation