Many of us grew up only knowing boiled cauliflower or boiled turnip. The secret to the flavour in this creamy, comforting soup is the deep flavours that develop when you sauté these vegetables, bringing out their natural flavour.
Many of us grew up only knowing boiled cauliflower or boiled turnip. The secret to the flavour in this creamy, comforting soup is the deep flavours that develop when you sauté these vegetables, bringing out their natural flavour.
Typical nutritional content (per portion)
1 tablespoon olive oil
1 white onion, peeled and finely diced
1 small cauliflower, divided into small florets
1 white turnip, peeled and finely diced
2 celery sticks, thinly sliced
1 parsnip, peeled and finely diced
1 tablespoon spoon fresh rosemary leaves
1.2 litres low-salt vegetable stock
300ml low-fat milk
Freshly ground black pepper
6 small sprigs of rosemary to garnish
Pour the olive oil into a large pan on a medium heat, add all the vegetables and rosemary and sauté gently for 10 minutes, stirring occasionally.
Add the stock and pepper, bring to the boil, then reduce the heat and simmer for 15 minutes, until the vegetables are tender.
Add the milk and purée the soup with a handheld blender. Gently reheat the soup until piping hot.
Season with freshly ground black pepper and serve the soup in bowls. Garnish with some rosemary sprigs and pepper.