Cauliflower Soup

AuthorAnnabel
Rating

An under-rated vegetable that makes a sensational soup. Cauliflower, high in fibre and low in carbohydrates.

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Yields4 Servings
 2 tbsp extra virgin olive oil
 1 medium onionchopped
 2 cloves garlicminced
 1 head of cauliflowerchopped
 1 small celery rootpeeled and cubed
 2 parsnipspeeled and cubed
 5 cups vegetable stock
 4 tbsp fresh parsleychopped
 4 tbsp fresh chiveschopped
 horseradish to taste
 salt and pepper
What are we cooking today?
1

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
2

Heat the oil in a large pan, add the olive oil and once hot add the onion and garlic with a little salt.

3

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.

4

Add the stock and lower the heat a little. Let the flavours meld and the vegetables soften – 25 - 30 minutes.

5

Puree mixture or mash it up with a potato masher for a thicker soup.

6

Season to taste with salt, pepper horseradish and herbs.

Annabelle's tips
7

This soup freezes well so feel free to make in batches and freeze in an air tight container.

Ingredients

 2 tbsp extra virgin olive oil
 1 medium onionchopped
 2 cloves garlicminced
 1 head of cauliflowerchopped
 1 small celery rootpeeled and cubed
 2 parsnipspeeled and cubed
 5 cups vegetable stock
 4 tbsp fresh parsleychopped
 4 tbsp fresh chiveschopped
 horseradish to taste
 salt and pepper

Directions

What are we cooking today?
1

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
2

Heat the oil in a large pan, add the olive oil and once hot add the onion and garlic with a little salt.

3

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.

4

Add the stock and lower the heat a little. Let the flavours meld and the vegetables soften – 25 - 30 minutes.

5

Puree mixture or mash it up with a potato masher for a thicker soup.

6

Season to taste with salt, pepper horseradish and herbs.

Annabelle's tips
7

This soup freezes well so feel free to make in batches and freeze in an air tight container.

Cauliflower Soup
AuthorAnnabelCategory, , ,
Rating
Yields4 Servings

Ingredients

 2 tbsp extra virgin olive oil
 1 medium onionchopped
 2 cloves garlicminced
 1 head of cauliflowerchopped
 1 small celery rootpeeled and cubed
 2 parsnipspeeled and cubed
 5 cups vegetable stock
 4 tbsp fresh parsleychopped
 4 tbsp fresh chiveschopped
 horseradish to taste
 salt and pepper

Directions

What are we cooking today?
1

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
2

Heat the oil in a large pan, add the olive oil and once hot add the onion and garlic with a little salt.

3

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.

4

Add the stock and lower the heat a little. Let the flavours meld and the vegetables soften – 25 - 30 minutes.

5

Puree mixture or mash it up with a potato masher for a thicker soup.

6

Season to taste with salt, pepper horseradish and herbs.

Annabelle's tips
7

This soup freezes well so feel free to make in batches and freeze in an air tight container.

Nutrition Facts

Servings 4

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