Spicy Cauliflower and Parsnip Soup



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Source Fresh Slow Cooking

Preparation Time20 minutes prep + 2-4 hours cook time

Serves5 - 6 servings

1 tsp ginger minced
1 2/3 cups coconut milk
1 tbsp ground tumeric
5 tbsp fresh cilantro minced
1 tsp ground cardamon
1 tsp ground cumin
4 cups cauliflower cut into florets
3 cups parsnips peeled and diced
1 1/4 cups red onion finely chopped
3 tbsp olive oil
1 tbsp yellow mustard seeds
3 cups chicken stock (can substitute vegetable stock to make vegetarian)
2 cloves garlic minced

1. Add the cauliflower, parsnips and onion to the slow cooker. Drizzle with olive oil.

Add the mustard seeds, garlic, ginger, turmeric, cardamom, cumin and vegetable stock.

3. Stir and cook for 4 hours on low.

Stir in the coconut milk and purée using a blender or food processor.

Garnish with a sprinkle of cilantro and serve.

6. If you like your food hot, consider adding extra cumin or using cumin seeds instead of ground cumin.


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