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Creamy Cauliflower and Parsnip Soup

Cooking
Time

14 m

Calories
per serve
Calories
/ serve

189

Serves

6

Creamy_Parsnip_Cauliflower_Soup_705x373

Ingredients

1 tsp Oil
1 medium Onion, chopped (150g)
4 large Parsnips, peeled and roughly chopped (1.4kg)
1 large Potato, peeled and roughly chopped (300g)
1 cup Cauliflower, chopped (100g)
2 cups Chicken stock (500ml)
375 ml NESTLÉ CARNATION Light & Creamy Evaporated Milk
1/4 cup Walnuts, roughly chopped (25g)

Method

  • 1

    Heat oil in a large saucepan over medium heat; add onion, cook 2 minutes or until soft. Add parsnips, potato, cauliflower and chicken stock; bring to the boil, reduce heat and simmer, covered, 12 minutes or until the vegetables are soft.

  • 2

    Remove from heat, add NESTLÉ CARNATION Light & Creamy Evaporated Milk; puree with a stick blender or in a blender. Gently reheat if necessary and serve sprinkled with walnuts.

Nutrition

ENERGY (kJ) ENERGY (cal) PROTEIN TOTAL (g) FAT TOTAL (g) SATURATED FATS (g) CARBOHYDRATE (g) SUGARS (g) SODIUM (mg) DIETARY FIBRE (g) CALCIUM (mg)
Average Quantity per Serving: 316 g 189 45 8.9 5.7 9 23.3 - 95 39 228
Average Quantity per: 100 g 60 14 3 2 1 7 0 30 12 72

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