Spiced parsnip & cauliflower soup - Good Food Middle East
Batch cook this healthy vegetable soup then pack into lunchboxes and freeze – it's spiced with coriander, fennel, turmeric and ginger
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Cooking tools:
- Saucepan
- Separate pan
- Stove
- Mortar and pestle
- Blender
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Measuring cup
- Airtight container
- Freezer
Ingredients
- 1 tbsp olive oil
- 1 medium cauliflower, cut into florets
- 3 parsnips, chopped
- 2 onions, chopped
- 1 tbsp fennel seed
- 1 tsp coriander seed
- ½ tsp turmeric
- 3 garlic cloves, sliced
- 1-2 green chillies, deseeded and chopped
- 5cm piece ginger, sliced
- zest and juice 1 lemon
- 1l vegetable stock
- handful coriander, chopped
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