Warm up with this delicious Creamy Cauliflower and Parsnip Soup recipe
Total time 40 minutes (15 prep, 25 cook)
2T Butter/Ghee/Duck Fat/etc.
2 cloves garlic, thinly sliced
1 large onion, chopped
32 oz Chicken Stock
2 T raw rice
1 t sea salt
½ t dried marjoram
2 C parsnips, peeled and sliced thin
1 head cauliflower (1 ½ pounds, 10 C) broken into florets
Fresh chives, chopped for garnish
Heat butter over low heat in large, heavy bottom pot. Add garlic and onions and cook and cook until translucent, stirring occasionally about 10 minutes.
Add stock, rice, salt, marjoram, parsnips and cauliflower. Bring to a boil, reduce to a simmer, cover and cook for about 15 minutes until the cauliflower and parsnips are tender and rice is cooked through.
Puree soup until smooth with immersion blender or working in batches in blender or food processor.