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)

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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