Creamy Cauliflower Parsnip Soup
If parsnips are out of season use extra cauliflower, or try beets, carrots, or broccoli.
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Cooking tools:
- Immersion blender
- Chef's knife
- Cutting board
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Mason jar
- Freezer
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large leeks chopped
- 3 parsnips peeled and chopped
- 1 large head cauliflower chopped (about 2 pounds)
- 8 cups chicken bone broth (or turkey or vegetable stock)
- 2 teaspoons dried thyme
- 2 teaspoons Herbamare (or sea salt)
- ½ cups chopped parsley
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