Celeriac Parsnip Cauliflower Thai Basil Soup

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

3% of daily energy intake*

Protein

Fat

Carbs

Sugars

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.