Variation On A Classic Dish

Cauliflower Parsnip Soup with Almond Puree

5
Average: 5 (13 votes)
(13 votes)
Cauliflower Parsnip Soup with Almond Puree

Cauliflower parsnip soup with almond puree - Creamy, light and delicious. Photo: Beeke Hedder

share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in

Healthy, because

Even smarter

Cauliflower is ideal for detoxing because the tender cabbage contains a lot of potassium, which drains excess water from the body. In addition, the mineral keeps the heart in time and can thus protect against heart rhythm disorders.

Try the cauliflower and parsnip soup with cashew butter instead of almond butter. 

Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
16 ozs Cauliflower (1/2 large cauliflower)
4 ozs Celery root
7 ozs Parsnips
1 onion
1 Tbsp olive oil
32 ozs Vegetable broth
1 Tbsp Almond butter
salt
peppers
2 Tbsps brown Almond butter
How healthy are the main ingredients?
CauliflowerCauliflowerParsnipolive oilonionsalt
Preparation

Kitchen utensils

1 Immersion blender, 1 Pot, 1 Knife

Preparation steps

1.

Clean cauliflower, wash and divide into florets, peel celery and parsnips and cut into slices or cubes. Peel and chop the onion.

2.

Heat olive oil in a saucepan, sauté onion over medium heat until translucent, add cauliflower, celery and parsnips and sauté for about 3-5 minutes. Then deglaze with broth. Simmer soup for about 20 minutes over low heat.

3.

Puree cauliflower-parsnip soup and add more broth if needed or let it simmer down. Season to taste with almond butter, salt, and pepper.

4.

Mix the remaining almond butter with a little water until smooth and decorate the soup with it.