Spicy Cauliflower & Parsnip Soup
If you need more convincing to eat parsnips, consider these health benefits. Compared to their relative the carrot, parsnips offer 4 times the vitamin C, twice the fibre and 3 times as much folate per 100 grams. The only nutrient they lack is Vitamin A. Combined with cauliflower this soup provides almost 100% the recommended daily intake of Vitamin C.
If parsnips are in season where you live, give this soup a try.
Spicy Cauliflower & Parsnip Soup
Prep:
20 minutes
Cook:
2 hours (high) or 4 hours (low)
Yield: 5-6 servings
- 1 tsp minced ginger
- 1 2⁄3 cups coconut milk
- 1 tbsp ground turmeric
- 5 tbsp minced cilantro
- 1 tsp ground cardamom
- 1 tsp ground cumin
- 4 cups cauliflower, cut into florets
- 3 cups peeled and diced parsnips (same size as the florets)
- 1 1⁄4 cups finely chopped red onion
- 3 tbsp olive oil
- 1 tbsp yellow mustard seeds
- 3 cups vegetable or chicken stock
- 2 cloves minced garlic
Add the cauliflower, parsnips and onion to the slow cooker. Drizzle with olive oil.
Add the mustard seeds, garlic, ginger, turmeric, cardamom, cumin and vegetable stock.
Stir and cook for 4 hours on low.
Stir in the coconut milk and purée using a blender or food processor.
Garnish with a sprinkle of cilantro and serve.
If you like your food hot, consider adding extra cumin or using cumin seeds instead of ground cumin.
