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–+ servings

"Creamy" Caulifower Parsnip Soup

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Servings 6 people
Calories 80 kcal

Ingredients
  

  • 1 tbsp coconut oil
  • 1 tbsp garlic chopped
  • 1 tsp ginger chopped
  • 1 onion diced
  • 1 large parsnip peeled and sliced thin
  • 1 head cauliflower cut into florets
  • 4 cups vegetable stock
  • 1/2 cup almond milk unsweetened
  • 1 tsp cumin
  • 2 tsp Turmeric
  • 1/2 tsp Cayenne Pepper optional
  • 1 tbsp Cilantro chopped
  • salt and pepper to taste

Instructions
 

  • Heat coconut oil on medium heat in a large soup pot or Dutch oven. Add in garlic, ginger, and onion, and cook for 1-2 minutes until fragrant.
  • Add in parsnips and cook another 2-3 minutes, stirring regularly.
  • Add in cauliflower florets and vegetable broth, and bring to a boil. Once boiling, cover and simmer for 20 minutes.
  • Cauliflower should be soft now. Removed from heat and strain out vegetable stock and put to the side. Puree the vegetables now left in the pot. Slowly mix the vegetable broth back into the vegetable puree to desired consistency.
  • Place the soup on low heat, and add in the almond milk, cumin, tumeric, and cayenne pepper, mixing well.
  • Heat for 5 minutes, remove from heat, add in cilantro and salt and pepper to taste. Serve immediately.

Notes

[nutrition-label]

Nutrition

Calories: 80kcalCarbohydrates: 12gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 123mgPotassium: 425mgFiber: 4gSugar: 4gVitamin A: 700IUVitamin C: 69.3mgCalcium: 90mgIron: 1.1mg
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