Spicy Cauliflower and Parsnip Soup
recipe added Nov 16, 2010 1:50:45 AM by
zibi
0
votes
Source Fresh Slow Cooking
Preparation Time20 minutes prep + 2-4 hours cook time
Serves5 - 6 servings
| Amount | Ingredient | Preparation |
|---|---|---|
| 1 tsp | ginger | minced |
| 1 2/3 cups | coconut milk | |
| 1 tbsp | ground tumeric | |
| 5 tbsp | fresh cilantro | minced |
| 1 tsp | ground cardamon | |
| 1 tsp | ground cumin | |
| 4 cups | cauliflower | cut into florets |
| 3 cups | parsnips | peeled and diced |
| 1 1/4 cups | red onion | finely chopped |
| 3 tbsp | olive oil | |
| 1 tbsp | yellow mustard seeds | |
| 3 cups | chicken stock | (can substitute vegetable stock to make vegetarian) |
| 2 cloves | garlic | minced |
1. Add the cauliflower, parsnips and onion to the slow cooker. Drizzle with olive oil.
2.
Add the mustard seeds, garlic, ginger, turmeric, cardamom, cumin and vegetable stock.
3. Stir and cook for 4 hours on low.
4.
Stir in the coconut milk and purée using a blender or food processor.
5.
Garnish with a sprinkle of cilantro and serve.
6. If you like your food hot, consider adding extra cumin or using cumin seeds instead of ground cumin.
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