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Parsnip and cauliflower soup

A deliciously thick and warming soup perfect for chilly winter days.
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