Spiced Parsnip And Cauliflower Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Quick and healthy, with a marvelous flavor. Ingredients:
olive oil |
1 tbsp yellow mustard seed |
2 onions, finely chopped |
2 cloves garlic, minced |
1 tsp finely chopped fresh ginger |
1 tbsp turmeric |
1 tsp cardamom |
1 tsp cumin |
1 lb cauliflower, trimmed and cut into florets |
1 lb parsnips, peeled and cut into chunks roughly the same size as the cauliflower |
2 cups vegetable (or other) stock |
1 2/3 (1 can) coconut milk |
sea salt and freshly ground pepper to taste |
1 tbsp finely chopped fresh cilantro for garnish |
Directions:
1. 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
2. Add the onion, garlic and ginger, and cook for about 5 minutes, until the onion becomes soft and translucent
3. Add the turmeric, cardamom and cumin
4. Add the cauliflower and parsnips and cook the mixture while stirring to coat for a couple of minutes
5. Add the stock and bring it slowly to a boil.
6. Reduce to a simmer and let cook for about 30 minutes, stirring regularly (The soup is ready when the cauliflower is cooked and tender)
7. Stir in the coconut milk
8. Puree the soup in a blender until smooth
9. Transfer from blender to serving bowl, season with salt and pepper and garnish with cilantro
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