Creamy Cauliflower Soup with Parsnips
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 170, total fat 5 G., saturated fats 2 G., proteins 5 G., carbohydrates 28 G., fiber 7 G., cholesterol 7 mg, sodium 610 mg, sugar 9 G.
Calories 170, total fat 5 G., saturated fats 2 G., proteins 5 G., carbohydrates 28 G., fiber 7 G., cholesterol 7 mg, sodium 610 mg, sugar 9 G.
This velvety, hearty soup combines the flavors of cauliflower and parsnips with hints of rosemary and chives. This recipe works with cream with a fat content of 10% to 35%, but the higher the fat content, the creamier the soup will be. Roast a few pieces of cauliflower and parsnips in the oven to garnish each serving of this creamy soup, giving it an elegant appearance.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 1 sprig of fresh rosemary
- A pinch of freshly grated nutmeg
- 350g parsnips, peeled and sliced (remove tough cores) + roasted parsnips for serving
- 200 g cauliflower florets + baked cauliflower for serving
- 2 cups lightly salted vegetable or chicken broth
- 1/3 cup cream of any fat content
- 2 tablespoons chopped fresh chives
We recommend
Recipes with similar ingredients: onions, garlic, rosemary, nutmeg, parsnip root, cauliflower, bouillon, cream, chives
Cooking the dish according to the recipe:
- In a large, wide saucepan, heat the olive oil over medium heat. Add the onion, a large pinch of salt, and some freshly ground black pepper; cook, stirring occasionally, until the onion is soft but not browned, about 10 minutes. Add the garlic, rosemary, and nutmeg; cook until the garlic is softened, about 30 seconds more.
- Add the parsnips, cauliflower, broth, and 2 cups of water. Bring to a boil, reduce heat to maintain a gentle simmer, cover, and simmer until the parsnips and cauliflower are tender, about 20 minutes. Let the soup cool for at least 5 minutes.
- Blend thoroughly in a blender in batches until smooth, being careful not to fill the bowl more than halfway at a time, or blend in a saucepan with an immersion blender.
- Reheat the soup over medium heat, stirring occasionally, until steaming. Stir in the cream and season with salt and pepper to taste. Add a few drops of hot water if the soup is too thick. Ladle into bowls and top with a slice of roasted cauliflower and roasted parsnip. Sprinkle with chives.
Categories:
Similar recipes
