Creamy Cauliflower and Parsnip Soup

  • cooking time
    14 m
  • calories per serve
    189 cal
  • serves
    6
1 tsp
Oil
1 medium
Onion, chopped (150g)
4 large
Parsnips, peeled and roughly chopped (1.4kg)
1 large
Potato, peeled and roughly chopped (300g)
1 cup
Cauliflower, chopped (100g)
2 cups
Chicken stock (500ml)
375 ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
1/4 cup
Walnuts, roughly chopped (25g)
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
316 g
189
8.9
5.7
9
23.3
95
39
228
Average Quantity
per:
100 g
60
3
2
1
7
0
30
12
72

Method

  1. Heat oil in a large saucepan over medium heat; add onion, cook 2 minutes or until soft. Add parsnips, potato, cauliflower and chicken stock; bring to the boil, reduce heat and simmer, covered, 12 minutes or until the vegetables are soft.

  2. Remove from heat, add NESTLÉ CARNATION Light & Creamy Evaporated Milk; puree with a stick blender or in a blender. Gently reheat if necessary and serve sprinkled with walnuts.

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