Winter is coming, and it’s time for soup! This recipe is one of my favorites – a hearty soup with the earthiness of cauliflower and parsnip, this is a delicious and very nourishing winter evening meal. Full disclosure – I am not sure that these are the measurements for this soup. I make it so often, but aside from parsnips and cauliflower, I kind of just chuck in whatever else is in the crisper or the garden, like zucchini and broccoli, and to add some protein sometimes some white beans. A very forgiving recipe!
- 2 tbsp oil
- 1 large onion, chopped
- 2 potatoes, peeled and cubed
- 2 parsnips, peeled and chopped
- 2 carrots, peeled and chopped
- 1/2 to 1 whole cauliflower, chopped into bite sized pieces
- 6 cups vegetable stock
- 1 tbsp fresh or 1 tsp dried thyme
- Salt & pepper to taste
- Heat oil in a large pot and add onion, sauté for 2-3 minutes
- Add remaining vegetable ingredients and sauté for 5-8 minutes
- Add vegetable stock, herbs and salt and pepper, bring to a boil then turn lower and simmer for 20-30 minutes
- Blend soup until smooth and creamy, serve with a bit of grated sharp cheddar and some crusty bread.
Notes: If you are adding some beans, add the cooked/canned beans to the soup 5-10 minutes before blending the soup to allow them to heat through, then whiz it all up to make a really smooth and creamy soup, or add them after blending for chunky texture.