This cauliflower and turnip soup is a cheap but very filling meal to warm you up on the cold winter days.
Serves 2 -4 people (depending on your serving size)
2 tablespoons extra virgin olive oil
1 large onion chopped
2 garlic cloves crushed
3 celery stalks chopped
1 cauliflower roughly chopped
2 small turnips peeled and chopped
1 teaspoon grated ginger
2 tablespoons nutritional yeast flakes
1 handful chopped parsley
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
750ml chicken stock
- Heat the oil in a large saucepan and cook the onion, garlic and celery over a medium heat for about 1 minute then add the cauliflower and turnip, reduce the heat to low and cook for 10 minutes stirring often.
- Stir in the ginger, yeast flakes, parsley, salt and pepper and add the stock. Bring to the boil then reduce to a simmer and cover for about 20 minutes or until the vegetables are tender.
- Even without added cream this cauliflower and turnip soup is very creamy so it’s a very healthy lunch or dinnerUsing a stick blender whizz the soup to a puree and serve hot
Reference; Eat your way to good health by Lee Holmes