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Parsnip and cauliflower soup
A deliciously thick and warming soup perfect for chilly winter days.
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Prep Time
5
mins
Cook Time
25
mins
Total Time
30
mins
Course
Soup
Servings
4
big portions
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
Keyword
cauliflower, gluten free, healthy soup, OMS friendly, parsnip, plant based