A creamy-white soup of parsnip and cauliflower, topped with paprika
4 Tbsp olive oil
1 onion, peeled and roughly chopped
10 garlic cloves, roughly chopped
2 cups chopped parsnips
1 large cauliflower head, chopped into chunks (use the stalks)
Salt and pepper
6 cups vegetable stock
To top
1 tsp paprika
½ tsp chili powder
Pinch of salt
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion and garlic and stir as they soften
3
Add the parsnip, cauliflower, salt, pepper and vegetable stock
4
Cover the soup and allow it to simmer for about 30 minutes or until the veggies are completely soft
5
Use an immersion blender to blend until totally smooth
6
Make the paprika sprinkle: simply combine the paprika, salt and chili powder
7
Sprinkle the paprika mixture over each bowl before serving
Nutrition Facts
6 servings
Serving size
- Amount per serving
- Calories182
- % Daily Value *
- Total Fat 21.1g28%
- Total Carbohydrate 16.8g7%
- Protein 2.8g
* 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
4 Tbsp olive oil
1 onion, peeled and roughly chopped
10 garlic cloves, roughly chopped
2 cups chopped parsnips
1 large cauliflower head, chopped into chunks (use the stalks)
Salt and pepper
6 cups vegetable stock
To top
1 tsp paprika
½ tsp chili powder
Pinch of salt