Parsnip Cauliflower Soup
This parsnip cauliflower soup has hints of spice from turmeric and ginger, a lovely creaminess from coconut milk, and is packed with flavour. A healthy vegan and gluten free lunch recipe, that is also compliant with Whole 30.
Servings: 3 servings
Calories: 112kcal
Equipment
Ingredients
- 1 small cauliflower diced
- 1 large parsnip diced, or 2 small parsnips
- 1 tablespoon olive oil + more to garnish
- ½ white onion diced
- 3 garlic cloves adjust to preference
- 1 celery stick diced
- 2 tablespoon thyme leaves
- ½ teaspoon turmeric optional
- ¼ teaspoon ground ginger
- 2.5 cups vegetable broth
- ½ can coconut milk
- 1 teaspoon apple cider vinegar optional
- pinch salt
- pinch black pepper optional
Instructions
- Fry the onion, garlic, celery and spices in olive oil in a large pan until softened, about five minutes. Stir frequently and be careful not to let the garlic burn.
- Add the cauliflower and parsnip and cook for 8-10 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce to a very light simmer, pour in the coconut milk, apple cider vinegar (if using), fresh thyme, salt and black pepper (if using) and cook for 15 minutes or until the vegetables are fork tender. If the soup seems too thick, pour in a little extra vegetable broth.
- Use an immersion to blend the soup, or transfer batches to a food processor. Ladle into your bowls and garnish with a swirl of olive oil and more fresh thyme leaves.
Notes
- Peel older parsnips, and take out the core if it is particularly fibrous.
- Adjust the amount of turmeric and ground ginger to taste preference.
- This recipe gives quite a thick soup. Use more vegetable broth if you prefer a thinner consistency.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- garlic, which scores 1. There is a note 'In small amounts, usually well tolerated after cooking'.
- ginger, which scores 1.
- apple cider vinegar, which scores 1.
- vegetable broth will depend upon ingredients used.
- black pepper, which scores 2.
Nutrition
Calories: 112kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 10mg | Potassium: 289mg | Fiber: 5g | Sugar: 4g | Vitamin A: 228IU | Vitamin C: 21mg | Calcium: 50mg | Iron: 1mg