Date posted: 03/10/2018

Spiced parsnip and cauliflower soup

  • Serves 7
Votes: 0 Average: 0


Pure olive oil tin 1 tbsp
Everyday Favourites cauliflower florets 200g
Everyday Favourite parsnips 200g
Everyday Favourites sliced onions 100g
Fennel seeds 1 tbsp
Everyday Favourite ground coriander 1 tsp
Everyday Favourites ground turmeric 1 tsp
Garlic cloves 3
Green chilli 1
Everyday Favourites ground ginger 1 tsp
Knorr vegetable stock cube 2
Lemon 1


  1. Heat the olive oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 minutes until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder
  2. Partially cover the vegetables and slowly sweat for around 10 minutes until they are soft but not brown. In another pan, dry roast the spices with a pinch of salt for a couple of minutes. After this, place them into a pestle and mortar and grind to a powder
  3. Next, add the ginger, chilli, spices and garlic to the vegetables. Cook for about 5 minutes, stirring regularly. After this, add the zest and juice from the lemon. Make up 1 litre of stock using the stock cubes and pour into the saucepan so the vegetables are covered. Leave to simmer for 25-30 minutes until the vegetables are tender
  4. Pour the mixture into a blender and purée until smooth
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