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Cauli flower parsnip soup

Updated: Feb 27, 2019

I was originally planing on making a cauli flower soup but latley I have grown very fond of the sweet taste the parsnips get after cooking and they were on sale :) The soup turned out better than I thought, it was slightly sweet with accompaning flavors from the cauli flower, leeks and vegetable broth.




Let's get to work:


1 medium cauli flower

3 parsnips

1 carrot

2 leeks

5 garlic cloves

1 tsp salt

1 tsp pepper

1/2 tsp chili flakes (you can skip that if you are not into spicy food)

1/4 tsp nutmeg

1.5 liter vegetable broth

250 ml coconut milk


Direction:


  1. Chop the leeks and garlic and fry together with coconut or olive oil for a few minutes.

  2. Cut the parsnips and carrots to big slice and add to the pot. Fry for another 5 minutes.

  3. Add the cauli flower cut into flowers and all other ingredients and cook for about 45 minutes.

  4. Grind the soup with a hand mixer and cook for another 10 minutes.

For decoration I roasted sunflower seeds with olive oil and old bay spice and added some chopped chives.

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