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Curried cauliflower and parsnip soup

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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small cauliflower 450g
  • 350 g 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

Method
 

  1. Discard the green leaves of the cauliflower then tear it into small florets. Peel the parsnip and chop into chunks. Set them aside.
  2. In a small frying pan, dry-toast the ground spices for a couple of minutes until fragrant. Set aside.
  3. 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.
  4. Remove and discard the bay leaves, then whizz the soup using a stick blender until you get a smooth, velvety soup. Season to taste.
  5. Serve warm.