Curried cauliflower and parsnip soup
Background
This curried cauliflower and parsnip soup is not only super healthy but really yummy and warming - perfect on cold winter days. It’s vegan and gluten-free, but you can serve it with a dollop of crème fraîche if dairy is not an issue for you. I served it with mung-bean roti, but naan bread, idli, dosa or chapati would go well with it too.
Ingredients
- 1 small cauliflower (450g)
- 350g parsnips
- 1 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp chilli powder
- ½ tsp ground ginger
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 litre vegetable stock
- Fresh coriander leaves to serve
Instructions
- Discard the green leaves of the cauliflower then tear it into small florets. Peel the parsnip and chop into chunks. Set them aside.
- In a small frying pan, dry-toast the ground spices for a couple of minutes until fragrant. Set aside.
- Heat the oil in a large saucepan over a medium heat and fry the onion for 8 minutes until soft. Add the garlic and cook for 2 minutes. Add the toasted spices and the bay leaves and stir for a minute. Add the cauliflower and parsnip, then pour in the stock. Bring to the boil, then gently simmer for 25-30 minutes until the vegetables are tender.
- Remove and discard the bay leaves, then whizz the soup using a stick blender until you get a smooth, velvety soup. Season to taste.
- Serve warm.
Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Quick & Easy - Soup
- Cuisines: - Indian
- Ingredients: - Other Vegetables - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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