Quick & Easy

Cauliflower and parsnip soup

For a delicious, warming winter meal, serve this creamy cauliflower and parsnip soup with hot rosemary bread.
6H 40M



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.


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