Warm up with this delicious Creamy Cauliflower and Parsnip Soup recipe

Total time 40 minutes (15 prep, 25 cook)

Serves 8

Ingredients

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

Directions

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.