Parsnip and cauliflower soup
A deliciously thick and warming soup perfect for chilly winter days.
Ingredients
- 1 medium onion chopped
- 2 cloves of garlic finely chopped
- 4 medium parsnips peeled and diced
- 1/2 medium cauliflower chopped into small pieces
- 1/4 teaspoon ground turmeric
- 1.5-2 teaspoons medium curry powder
- 700 ml vegetable stock
- 100 ml almond milk or dairy-free milk of choice
- salt and pepper to taste
- drizzle cold pressed flaxseed oil optional
Instructions
- Place a medium-sized pan on a medium heat. Add 2 tablespoons of water. Add the onion with a pinch of salt and sauté for 5 minutes until the onion starts to soften.
- Tip the parsnips into the pan and sauté for 3 minutes, then add the cauliflower and garlic along with a little extra water to stop it sticking to the base of the pan. Stir well and cook for 2 minutes.
- Add the ground turmeric and curry powder and stir in to coat the veggies. Pour over the vegetable stock and bring to the boil.
- Pop on the saucepan lid, reduce the heat and simmer for 15 minutes until the veggies are soft.
- Turn off the heat and add the almond or dairy-free milk of choice. Using a stick blender, blend to smooth. Season with salt and pepper.
- Gently reheat if necessary then serve piping hot with a little extra black pepper and glug of flaxseed oil