Cauliflower, Leek, and Parsnip Soup
This soup is a bowl of comforting goodness. Perfect for a cold day, a bad day, or any day you need an easy dinner that will last (hello, freezer!). Make a big batch and enjoy the tasty nutrients these powerhouse veggies have to offer. Cauliflower is one of my favorites, as it adds a delicate creaminess to any dish and packs in Vitamin C, K and potassium. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 2 tsp organic olive oil
- 1 head cauliflower
- 2 leeks trimmed, washed, white parts sliced thinly
- 2 medium parsnips peeled and cut up roughly
- 1 small onion chopped
- 2 cloves garlic minced
- 1 liter organic vegetable stock
- 1 tsp sea salt plus additional to taste
- cracked black pepper
Instructions
Directions
- Heat olive oil over medium high heat in a soup pot. Once heated, add onion, garlic, leek, and salt. Saute for five minutes, stirring frequently to prevent garlic from burning. When onions and leeks have softened, add cauliflower and parsnip. Saute another 5 minutes, stirring frequently. Add vegetable stock, bring to a boil, then reduce to a simmer. Simmer until vegetables are fork tender. Add pepper and any additional salt. Carefully pour into a vitamix or blender and blend until smooth.
Notes
Courtesy of www.elissgoodman.com