With the cold weather upon us in Melbourne, there is nothing more hearty and warming than a soup. I am sharing this recipe of Cauliflower and Parsnip soup that I know you will enjoy. Soups are easy to prepare, they store well, they are healthy and warm your soul. Nothing can be more satisfying than feeling cosy, warm and full. Cauliflower and Parsnip work well together and in this soup weave their magic.
Ingredients
500 grams Parsnips
1 1/2 Cauliflower (cut the florets)
2 medium Carrots
1 brown Onion (chopped)
2 cloves Garlic (chopped)
10 cups Chicken Stock (home made or good quality store brought)
Olive oil (4 tablespoons) + (extra for bacon)
2 rashers of rindless bacon (thinly sliced)
Dill (chopped)
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 6 – 8 people
Place a large pot over medium heat, add the olive oil, chopped onion, garlic and sauté for 5-10 minutes until the onion and garlic brown a little. Add the cauliflower, parsnip, carrot and give all the ingredients a stir in the pot to combine. Add the chicken stock and bring to a gentle boil. Reduce the heat and allow to simmer for approximately 40 minutes or until the vegetables are cooked.
Add a little olive oil to a pan over medium heat and gently sauté the bacon until crispy.
Remove from the heat and allow the soup to stand for 5 minutes. With a bamix or blender purée the soup, garnish with some crispy bacon and chopped dill. Serve immediately.
Cook’s Tips
For a vegan or vegetarian soup, use vegetable stock. The stock can be home made or good quality store brought.
Enjoy!
