This nutritious cauliflower and parsnip soup is incredibly creamy yet dairy free. I’ve kept it vegan using a nut oil and ground almonds so it’s even more nourishing! The delicate sweetness from the parsnip along with the spices are a perfect combination for this delicious warming winter soup.
- 2 tbsp nut oil (I used macadamia nut oil)
- 1 medium cauliflower, cut into florets and roughly chopped
- 1 parsnip (no need to peel), diced
- 1 onion, finely chopped
- 3 garlic cloves chopped
- ½ tsp turmeric
- 1 tbsp cumin, ground
- 1 tbsp ground almonds
- ½ ltr vegetable stock
- Salt & pepper
Here’s how to make this nutritious cauliflower and Parsnip soup
Heat the oil in a large saucepan and add the vegetables, along with the garlic. Sauté for a few minutes until you can smell the aromas. Add the turmeric, cumin, salt and pepper. Mix well and cook slowly for 10-15 mins until soft but not brown.
Add the ground almonds and vegetable broth, turn up the heat and allow to simmer over a gentle heat for around 20mins until all the vegetables are soft and tender.
Meanwhile, in a separate pan, dry-toast the cumin seeds along with the flaked almonds. Add a pinch of salt and toss for a few mins until fragrant and slightly golden. Set aside.
Finally, blend the soup until smooth and velvety. Add a little boiled water if the soup is too thick. Taste and adjust seasoning.
Serve garnished with the cumin seed and flaked almonds and a drizzle of nut oil.