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
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
Chop the leeks and garlic and fry together with coconut or olive oil for a few minutes.
Cut the parsnips and carrots to big slice and add to the pot. Fry for another 5 minutes.
Add the cauli flower cut into flowers and all other ingredients and cook for about 45 minutes.
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.