Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1kilograms small parsnips, peeled
- 2tablespoons extra virgin olive oil
- 2 stalk celery, sliced
- 1 leek, chopped
- 2 garlic cloves, crushed
- 300grams cauliflower florets
- 1L vegetable liquid stock
- 400grams can cannellini beans, drained, rinsed
- 1 1/2 cup buttermilk
- chives (to serve)
- wholegrain, toast (to serve)
Description
This creamy parsnip and cauliflower soup is the perfect winter warmer, packed full of flavour and earthy veggies. Easy-to-make and on the table in 20 minutes.
Method
Step 1 of 5
Preheat oven to 210°C. Line a baking tray with baking paper. Reserve 2 parsnips and chop remainder.
Step 2 of 5
Heat 1 tbs oil in a pan over medium-low heat. Add celery, leek and garlic and cook for 5 minutes or until softened. Add chopped parsnip and cauliflower and cook for 2 minutes. Pour in stock and simmer 15 minutes or until vegetables are tender.
Step 3 of 5
Meanwhile, shave remaining parsnips into long thin strips. Toss with remaining oil and season with salt. Place onto baking tray in a single layer. Roast for 10 minutes until golden and crisp.
Step 4 of 5
Transfer half of the soup to a blender and blend until smooth. Return to saucepan, add beans and buttermilk and stir over medium heat until heated through.
Step 5 of 5
Top with roast parsnip and chives and serve with wholegrain toast.
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