Ingredients
Directions
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.
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.
This soup freezes well so feel free to make in batches and freeze in an air tight container.
4 servings
- Amount per serving
- Calories149
- % Daily Value *
- Total Fat 6.4g9%
- Saturated Fat 1g5%
- Cholesterol 0mg
- Sodium 335mg15%
- Total Carbohydrate 19.5g8%
- Dietary Fiber 4.6g17%
- Total Sugars 8.7g
- Protein 5g
- Calcium 4mg1%
- Iron 5mg28%
- Potassium 510mg11%
- Vitamin D 0mcg0%
* 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.
Ingredients
Directions
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.
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.
This soup freezes well so feel free to make in batches and freeze in an air tight container.
Done