Cauliflower & Parsnip Soup
SERVES: 6 TO 8 PEOPLE
INGREDIENTS 2 tbsp butter 1 cup onion (white), chopped 1 cup carrot, chopped 8 cups cauliflower (large), chopped 1 cup parsnip, diced 1 cup potato, diced 4 cups chicken or vegetable broth, low sodium suggested ½ tsp salt ¼ tsp pepper 1 bay leaf 1½ cups 35% cream or 3.25% milk ½ cup shredded cheese Bacon, crispy, chopped (optional for garnish)
INSTRUCTIONS 1. In a large pot, melt butter over medium heat.* en, add onion and carrot. Cook for 5 minutes or until tender, stirring frequently. *CHEF TIP: Add a splash of oil to the pot to prevent butter from burning. 2. Stir in cauli ower, parsnip, potato, broth, salt, pepper, and bay leaf.* Bring to a boil over high-heat. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 to 20 minutes. Discard bay leaf. *CHEF TIP: Toss vegetables with oil and spices, then roast them for 10 minutes at 375ºF, for a crisper flavour. 3. Add soup to a blender, purée until smooth. 4. Return soup to pot, stir in cream/milk, heat over medium just until steaming. 5. Ladle soup into bowl and top up with cheese and bacon.
F odie Fac Did you know that cauliflower is fat-free and cholesterol-free? Cauliflower contains many plant compounds that lower inflammation, promote good gut health, and reduce the risk of heart disease.
CONTRIBUTED BY Jafet Garcia, Dining Services Manager and Resident Eveline
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