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

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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