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This comforting and creamy cauliflower soup is perfect for lunch or a light dinner. It's perfect topped with parsley and served with crusty bread.
Getting started
Heat the oil in a large pan, add the olive oil and once hot add the onion and garlic with a little salt.
Once the mixture starts to brown a little (about 7-10 minutes) add the cauliflower, celery root and parsnips and sauté for 3-5 minutes more.
Add the stock and lower the heat a little. Let the flavours meld and the vegetables soften – 25 - 30 minutes.
Puree mixture or mash it up with a potato masher for a thicker soup.
Season to taste with salt, pepper horseradish and herbs.
Annabelle's tips
This soup freezes well so feel free to make in batches and freeze in an air tight container.
Nutrition
Nutrition
Serving Size
4
per serving
Calories
149
Amount/Serving% Daily Value
Total Fat
6.4 grams
9%
Saturated Fat
1 grams
5%
Cholesterol
0 milligrams
Sodium
335 milligrams
15%
Total Carbohydrate
19.5 grams
8%
Dietary Fiber
4.6 grams
17%
Total Sugars
8.7 grams
Protein
5 grams
Calcium
4 milligrams
1%
Iron
5 milligrams
28%
Potassium
510 milligrams
11%
Vitamin D
0 micrograms
0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
