Creamy Cauliflower And Parsnip Soup Recipes

CREAMY CAULIFLOWER AND PARSNIP SOUP

Steps:

• Heat the butter and oil over low heat in a Dutch oven or large heavy-bottomed saucepan. Add the garlic and onions and cook, stirring frequently until the onions are soft and translucent, about 10 minutes.
• Add the milk, 1 cup water, the rice, salt, marjoram, parsnips and cauliflower. Bring to a boil, and then reduce to a simmer, cover and cook until the cauliflower and parsnips are tender and the rice is thoroughly cooked, about 15 minutes. (Don't be alarmed if the milk looks curdled, it will become creamy once pureed.)
• Working in batches, transfer the soup to a food processor and puree until smooth. For a thinner consistency, add more milk. Serve garnished with chives, if you like.

CREAMY CAULIFLOWER AND PARSNIP SOUP

Steps:

• Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Add cauliflower, parsnips, and onion to baking sheet. Drizzle with avocado oil or ghee and sprinkle with sea salt, pepper, and thyme. Toss to coat.
• Bake vegetables for 25-30 minutes, or until parsnips are soft.
• Carefully transfer roasted vegetables to a high-speed blender along with nutmeg, Vegetable Broth, and Cream of Cauliflower Condensed Soup. Secure lid and blend on high speed for 3-5 minutes, or until soup is hot and creamy.
• Serve soup and garnish with fresh thyme and a drizzle of olive oil. Enjoy!

SPICED PARSNIP & CAULIFLOWER SOUP

Steps:

• Heat the oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 mins until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder.
• Add the garlic, chilli, ginger and spices to the vegetables, and cook for about 5 mins, stirring regularly. Add the lemon zest and juice. Pour in the stock, topping up if necessary to just cover the veg. Simmer for 25-30 mins until all the vegetables are tender.
• Purée with a blender until smooth. Dilute the consistency with more water if needed, until you get a thick but easily pourable soup. Season generously, stir in the coriander and add more lemon juice to balance the taste. Eat straight away or chill in the fridge to reheat. This also freezes beautifully. Serve with crusty bread, if you like.