8Ingredients
200Calories
7Hours

Ingredients

  • 3 tablespoons butter
  • 2 yellow onions (large, coarsely chopped)
  • 3 cloves garlic (peeled and crushed)
  • 4 cups vegetable stock
  • 2 1/2 pounds cauliflower (cut into florets)
  • 9 ounces parsnips (peeled and roughly chopped)
  • 1 1/4 cups cream
  • 2 tablespoons flat leaf parsley (finely chopped)

Directions

  1. Heat the butter in large frying pan and cook the onion, stirring, until softened. Add the garlic and cook, stirring, until fragrant. Add the stock and bring to a boil.
  2. Transfer the onion mixture to a 5-quart slow cooker with the cauliflower, parsnip and 2 cups water. Cover and cook on low for 6 1/2 hours.
  3. Blend or process the soup in batches until smooth. Return to the cooker and stir in the cream. Cover and cook on high for about 30 mins or until the soup is hot. Season to taste. Sprinkle with parsley and serve.
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NutritionView more

200Calories
Sodium24%DV570mg
Fat20%DV13g
Protein10%DV5g
Carbs6%DV19g
Fiber20%DV5g

PER SERVING *

Calories200Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat8g40%
Trans Fat
Cholesterol40mg13%
Sodium570mg24%
Potassium650mg19%
Protein5g10%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate19g6%
Dietary Fiber5g20%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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