Name: Cauliflower and parsnip soup
Cook time: 400 min
Total time: 400 min
Yield: 8
Ingredients: 40 gram (1½ ounces) butter; 2 large brown onions (400g), chopped coarsely; 3 clove garlic, crushed; 1 litre (4 cups) vegetable stock; 1.2 kilogram (2½ pounds) cauliflower, cut into florets; 250 gram parsnips, peeled, core removed and roughly chopped; 2 cup (500ml) water; 1 1/4 cup (310ml) pouring cream; 2 tablespoon finely chopped fresh flat-leaf parsley

Cauliflower and parsnip soup

For a delicious, warming winter meal, serve this creamy cauliflower and parsnip soup with hot rosemary bread.

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Serves 8

Cook

6H 40M

Ingredients

40 gram (1½ ounces) butter

2 large brown onions (400g), chopped coarsely

3 clove garlic, crushed

1 litre (4 cups) vegetable stock

1.2 kilogram (2½ pounds) cauliflower, cut into florets

250 gram parsnips, peeled, core removed and roughly chopped

2 cup (500ml) water

1 1/4 cup (310ml) pouring cream

2 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Heat butter in large frying pan; cook onion, stirring, until softened. Add garlic; cook, stirring, until fragrant. Add stock; bring to the boil.

2.Transfer onion mixture to 4.5-litre (18-cup) slow cooker with cauliflower, parsnip and the water. Cook, covered, on low, 6½ hours.

3.Blend or process soup, in batches, until smooth. Return to cooker; stir in cream. Cook, covered, on high, about 30 minutes or until soup is hot. Season to taste. Sprinkle with parsley.

It is fine just to use 1 x 300ml carton of cream for this recipe. You will need about 2 small cauliflowers for this recipe.
Note

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