INGREDIENTS:
1 head of Cauliflower, leaves removed
1 large parsnip or 2 small
1 small white onion
1 bay leaf
200ml or Koko milk/Raw milk or your favourite.
broth/stock of your choice
Sea Salt & Pepper
Fat of choice e.g. butter/coconut oil/olive oil
Method:
- Heat your pan on low heat, add a knob of butter or 1-2 tsp olive oil/Coconut oil.
- Saute your onion for 5 minutes on a low heat, then add the cauliflower florets and parsnip – cover with a lid and cook for about 15 -20 minutes – stirring every other minute.
- ad the milk of your choice and cook for another few minutes. then top up with broth/stock to cover the level of the vegetables, season with salt/pepper and add the bay leaf.
- Cook until the cauliflower is tender, then blitz to a creamy soup and add more liquid if needed.
- Serve by itself or add another dimension of flavour with a tsp of your favourite topping e.g. peanut rayu, pesto, chilli oil etc.
Top Tips:
Enhancing your Flavours:
I only added a bay leaf to this soup for extra flavour, as the flavour of parsnip and cauliflower are super delicious esp. if you take the time to sweat the ingredients.
That’s why I recommended cooking for 15-20 minute with the lid on so they will start to brown slowly and add a whole yummy dimension of flavour and comfort.