An under-rated vegetable that makes a sensational soup. Cauliflower, high in fibre and low in carbohydrates.
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.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.