Appetizers / Soups / Salads

Parsnip Cauliflower Soup takes 10 minutes to prepare.

Parsnip Cauliflower Soup takes 40 minutes to cook.

Parsnip Cauliflower Soup makes 8 servings.

The ingredients for Parsnip Cauliflower Soup are:

2 parsnip (9" long) Parsnips
1 head, large (6-7" dia) Cauliflower, raw
6 cup Chicken Stock, Swanson (by GFAMTX)
5 tbsp chopped Shallots
6 clove Garlic
.3 cup Chobani Greek Yougurt Plain(by MB)
1 tbsp Extra Virgin Olive Oil

Here is how you make Parsnip Cauliflower Soup:

rough cut parsnips and cauliflower, crush garlic, and quarter shallots. toss with olive oil and 1/2 tsp smoked paprika, 1/2 tsp cumin, and 1 tsp dried thyme and roast for 20-30 mins, tossing halfway through.While doing that, simmer stock, put veggies along with some stock in a blender and puree. mix yogurt with stock and blend to make creamy (this might have to happen when both are cold). Mix all ingredients together in the rest of the stock and heat. Can be served with crusty bread, possibly with some goat cheese.Serving Size: makes 8 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user DMBKRISTIN.

The nutritional information for Parsnip Cauliflower Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 97.4

• Total Fat: 2.1 g
• Cholesterol: 0.4 mg
• Sodium: 423.1 mg
• Total Carbs: 15.2 g
• Dietary Fiber: 4.1 g
• Protein: 6.7 g