Serves: 2
2 tbsp olive oil
2 small shallots, chopped (3 Tbsp chopped)
1 small leek, white and light green parts only, cleaned and chopped (1 and 1/4 cup chopped)
1/4 tsp salt
3 small parsnips, peeled, quartered, cored and diced (1 and 1/3 cup chopped)
1 head cauliflower, roughly chopped (4 cups chopped)
1/4 tsp salt
4 and 1/2 cups water
1 bay leaf
1 tbsp fresh thyme (1 tsp dry thyme)
2 and 1/2 tbsp fresh tarragon leaves (2 and 1/2 tsp dry tarragon leaves) - start with 1 tsp, taste and increase
2 tbsp fresh parsley
1/2 tsp salt
3/4 tsp pepper powder
Heat the olive oil in a large pot over medium heat. Add shallots, leek, salt, saute for 5 minutes in medium flame.
Add parsnip, cauliflower, salt, mix well. Partially cover the pot and cook for 8 minutes in medium flame, removing the lid periodically to stir the vegetables.
When the parsnip and cauliflower are cooked through but still firm, add the stock, bay leaf, thyme, tarragon and parsley. Bring to a boil, then reduce the heat to a simmer for 35 minutes in medium and 10 minutes in low flame.
Remove the soup from the heat, remove the bay lead and transfer to refrigerator until it has cooled completely, about 3 hours.
1/2 cup water
Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 4 and 1/2 cups
Taste Note: Tastes AWESOME.
2 tbsp olive oil
2 small shallots, chopped (3 Tbsp chopped)
1 small leek, white and light green parts only, cleaned and chopped (1 and 1/4 cup chopped)
1/4 tsp salt
3 small parsnips, peeled, quartered, cored and diced (1 and 1/3 cup chopped)
1 head cauliflower, roughly chopped (4 cups chopped)
1/4 tsp salt
4 and 1/2 cups water
1 bay leaf
1 tbsp fresh thyme (1 tsp dry thyme)
2 and 1/2 tbsp fresh tarragon leaves (2 and 1/2 tsp dry tarragon leaves) - start with 1 tsp, taste and increase
2 tbsp fresh parsley
1/2 tsp salt
3/4 tsp pepper powder
Heat the olive oil in a large pot over medium heat. Add shallots, leek, salt, saute for 5 minutes in medium flame.
Add parsnip, cauliflower, salt, mix well. Partially cover the pot and cook for 8 minutes in medium flame, removing the lid periodically to stir the vegetables.
When the parsnip and cauliflower are cooked through but still firm, add the stock, bay leaf, thyme, tarragon and parsley. Bring to a boil, then reduce the heat to a simmer for 35 minutes in medium and 10 minutes in low flame.
Remove the soup from the heat, remove the bay lead and transfer to refrigerator until it has cooled completely, about 3 hours.
Once cool, add all ingredients and water to the SouperBlast Pitcher and extract for 1 minute.
Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 4 and 1/2 cups
Taste Note: Tastes AWESOME.
- If you are a fan of cauliflower, you will love this soup. D loved this soup. I am not a big fan of cauliflower soup, so it tasted OK for me. But if you like cauliflower or parsnip, you will love this soup.
- You can omit shallot and you won't miss anything, since leek is onion family, you won't miss shallot in this.
