Parsnip and Cauliflower Soup

Updated: Jul 14

Soup is a perfect easy meal option for dinner on cool winter evenings - and leftovers are great for lunch the next day! This version uses roast parsnip and cauliflower to add a nice sweetness.


You'll Need:

1 cup cauliflower, in chunks

1 cup parsnip, in chunks

2 cloves garlic, peeled

1 small onion, roughly diced

1 teaspoon cumin

1 teaspoon thyme

½ teaspoon smoked paprika

1½ cups water

¼ cup plain greek yoghurt

2 tablespoons olive oil

Salt and pepper

Parsley to decorate (optional)


Method:

Arrange cauliflower, parsnip, onion and garlic on an oven tray and drizzle with 1 tablespoon olive oil.


Bake for about 30 minutes at 200°C until vegetables are soft and partially caramelised. Remove from oven and leave to cool slightly.

Add the vegetables, onion and garlic to a blender together with cumin, thyme, paprika, water, olive oil and yoghurt. Blend until smooth, and season to taste with salt and pepper.

Pour soup into a pot and warm over a medium heat until piping hot (for a thinner soup you could add a little more water).


Divide into bowls and garnish with parsley. Serve with warm slices of sourdough toast.


* You could also transfer to a pot and use a stick blender – just watch out for splashes!


Makes 2 Serves

+61 416 383 903

Brisbane, QLD 4005

  • Black Facebook Icon

©2019 SB NUTRITION

ABN: 66 760 705 174