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Serves
US | Metric
Ingredients
  • 1 Large Cauliflower (Leaves Removed & Cut Into Quarters)
  • 3 Parsnips (Peeled & Cut Into Chunks)
  • 1 Onion (Diced)
  • 1 tbsp Curry Powder
  • 3 tsps Olive Oil
  • 700 ml Vegetable Stock
  • 100 ml Single Cream
  • 5 Slices Of Proscuitto
  • Salt & Pepper
Spiced Cauliflower & Parsnip Soup Spiced Cauliflower & Parsnip Soup

Spiced Cauliflower & Parsnip Soup

Prep 5 minutes
Total 1 hour
  1. Preheat oven to 200℃, in a large mixing bowl add the cauliflower and the parsnips, 2 tsps of olive oil and the curry powder and mix together. Once coated then place on an oven tray with greaseproof paper on and cook for 35mins until soft and golden.
  2. Once cooked, remove from the oven and set aside.
  3. In a large saucepan over medium heat, add the remaining olive oil and the onion then gently soften for 6-7mins, just as they start to go golden then pour in the vegetable stock.
  4. Now add the cauliflower and parsnips to the pan and cook together for 5mins. Now with a stick blender place it into the pan and begin to blitz until smooth, add the cream and give it a final blitz. Season with salt and pepper and heat through for another 10mins.
  5. In a frying pan over medium/high heat, add the prosciutto and heat for 2-3mins until it begins to crisp up. Once crispy then take off the heat and slice up into little strips.
  6. To serve up ladle the soup into a nice big bowl, add a swirl of single cream on top, add the crispy prosciutto slices and serve, if you have some nice crusty bread on hand then absolutely get it involved and dig in. Enjoy
Spiced Cauliflower & Parsnip Soup Spiced Cauliflower & Parsnip Soup

Spiced Cauliflower & Parsnip Soup

favorite
print
like
Prep 5 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 Large Cauliflower (Leaves Removed & Cut Into Quarters)
  • 3 Parsnips (Peeled & Cut Into Chunks)
  • 1 Onion (Diced)
  • 1 tbsp Curry Powder
  • 3 tsps Olive Oil
  • 700 ml Vegetable Stock
  • 100 ml Single Cream
  • 5 Slices Of Proscuitto
  • Salt & Pepper

  1. Preheat oven to 200℃, in a large mixing bowl add the cauliflower and the parsnips, 2 tsps of olive oil and the curry powder and mix together. Once coated then place on an oven tray with greaseproof paper on and cook for 35mins until soft and golden.
  2. Once cooked, remove from the oven and set aside.
  3. In a large saucepan over medium heat, add the remaining olive oil and the onion then gently soften for 6-7mins, just as they start to go golden then pour in the vegetable stock.
  4. Now add the cauliflower and parsnips to the pan and cook together for 5mins. Now with a stick blender place it into the pan and begin to blitz until smooth, add the cream and give it a final blitz. Season with salt and pepper and heat through for another 10mins.
  5. In a frying pan over medium/high heat, add the prosciutto and heat for 2-3mins until it begins to crisp up. Once crispy then take off the heat and slice up into little strips.
  6. To serve up ladle the soup into a nice big bowl, add a swirl of single cream on top, add the crispy prosciutto slices and serve, if you have some nice crusty bread on hand then absolutely get it involved and dig in. Enjoy