Description
A creamy soup made from cauliflower, potatoes, and parsnips for a healthy meal.
Ingredients
- 1 medium cauliflower, chopped
- 2 medium potatoes, peeled and diced
- 2 medium parsnips, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add cauliflower, potatoes, and parsnips, stir well.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes until vegetables are tender.
- Puree the soup using an immersion blender until smooth.
- Stir in almond milk, season with salt and pepper.
- Serve hot.
Notes
- This soup can be frozen for later use.
- Adjust the thickness by adding more or less almond milk.
- Garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American