Spiced Parsnip And Cauliflower Soup
From mattandmaren 15 years ago
- 45 minutes to make
- Serves 6
Quick and healthy, with a marvelous flavor.
Ingredients
- olive oil shopping list
- 1 Tbsp yellow mustard seed shopping list
- 2 onions, finely chopped shopping list
- 2 cloves garlic, minced shopping list
- 1 tsp finely chopped fresh ginger shopping list
- 1 Tbsp turmeric shopping list
- 1 tsp cardamom shopping list
- 1 tsp cumin shopping list
- 1 lb cauliflower, trimmed and cut into florets shopping list
- 1 lb parsnips, peeled and cut into chunks roughly the same size as the cauliflower shopping list
- 2 cups vegetable (or other) stock shopping list
- 1 2/3 (1 can) coconut milk shopping list
- sea salt and freshly ground pepper to taste shopping list
- 1 Tbsp finely chopped fresh cilantro for garnish shopping list
How to make it
- Pour enough oil into the bottom of a large sauce pan to coat it and heat over medium-high. When the oil is hot add the mustard seeds and cook until they begin to pop
- Add the onion, garlic and ginger, and cook for about 5 minutes, until the onion becomes soft and translucent
- Add the turmeric, cardamom and cumin
- Add the cauliflower and parsnips and cook the mixture while stirring to coat for a couple of minutes
- Add the stock and bring it slowly to a boil.
- Reduce to a simmer and let cook for about 30 minutes, stirring regularly (The soup is ready when the cauliflower is cooked and tender)
- Stir in the coconut milk
- Puree the soup in a blender until smooth
- Transfer from blender to serving bowl, season with salt and pepper and garnish with cilantro
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