Cauliflower and Parsnip Soup | Foodland Ontario
A medley of root vegetables creates a flavourful and creamy soup topped with Cheddar cheese and bacon.
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Cooking tools:
- Blender
- Food processor
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Serving bowl
- Grater
- Skillet
Ingredients
- 2 tbsp (25 mL) butter
- 1 cup (250 mL) chopped Ontario Onion
- 1 cup (250 mL) chopped Ontario Carrot
- 8 cups (2 L) chopped Ontario Cauliflower (about 1 head)
- 1 cup (250 mL) diced Ontario Parsnip
- 1 cup (250 mL) diced Ontario Potato
- 4 cups (1 L) sodium-reduced chicken broth
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 bay leaf
- 1-1/2 cups (375 mL) 5% light Ontario Cream or Ontario Milk
- 1/2 cup (125 mL) shredded Ontario Cheddar Cheese
- Cooked crumbled Ontario Bacon
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