Cauliflower and parsnip soup
For a delicious, warming winter meal, serve this creamy cauliflower and parsnip soup with hot rosemary bread.
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Ingredients
- 40 grams (1½ ounces) butter
- 2 large brown onions (400g), chopped coarsely
- 3 cloves garlic, crushed
- 1 litre (4 cups) vegetable stock
- 1.2 kilograms (2½ pounds) cauliflower, cut into florets
- 250 grams parsnips, peeled, core removed and roughly chopped
- 2 cups (500ml) water
- 1 1/4 cup (310ml) pouring cream
- 2 tablespoons finely chopped fresh flat-leaf parsley
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