Celeriac Parsnip Cauliflower Thai Basil Soup
Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
- 200grams onions, roughly chopped
- 200grams celeriac, peeled and roughly chopped
- 4 stick celery, roughly chopped
- 2 clove garlic, crushed
- 1L vegetable stock
- 2 apples, peeled and deseeded, roughly chopped
- 300grams parsnips, peeled roughly chopped
- 2tablespoons thai basil, well washed, no stems
- 400grams cauliflower florets, washed and roughly chopped
- 1teaspoons rice bran oil
- pinch salt and black pepper
Nutrition per serving
284kJ / 68Cal
284 Kilojoules or 68 Calories
3% of daily energy intake*
Protein
2.2grams
Fat
1.4grams
Carbs
11.8grams
Sugars
9.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A great soup the whole family will enjoy!!!
Method
Step 1 of 6
Assemble your ingredients.
Step 2 of 6
In a Dutch oven or large stockpot, put the oil, celery, onions, celeriac and parsnip, sauté gently over low heat stirring well. Cook out for a further 5 minutes.
Step 3 of 6
Add the cauliflower and garlic and stir well for a further couple of minutes, add all the stock, add the apples put on lid and cook till veggies are tender over low heat. Approximately 30 minutes.
Step 4 of 6
Cook until tender.
Step 5 of 6
Purée the soup with the Thai basil, season to taste.
Step 6 of 6
Adjust seasoning and enjoy.
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.