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CREAMY CAULIFLOWER AND PARNSIP SOUP (DF/GF)
You won’t even come close to missing the dairy in this Creamy Cauliflower and Parsnip Soup! Immersed in a pureed broth made with unsweetened almond milk, vegetables, and fresh herbs & spices this is the ultimate comforting bowl of the season.
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Servings | Prep Time |
6-8servings | 15minutes |
Cook Time | Passive Time |
30-35minutes | 45-50minutes |
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Blenders – Blenders do a great job of pureeing soups. The only difficulty comes from transferring the hot soup to and from the blender itself, an annoying, messy, and potentially hazardous process. Blenders will also occasionally leave small chunks of soup unprocessed, especially older blenders.
• Food Processors – Food processors tend to chop up the soup into small pieces rather than actually pureeing it, leaving the soup with a slightly gritty texture and non-uniform pieces. Some of this can be helped with the tips below, but I’ve found that a truly silky puree is a little beyond the reach of most food processors.
• Immersion Blenders – If perfect creaminess is your aim, an immersion blender is a must-have item. I resisted its lure for years before finally giving in, and I haven’t regretted it for a moment. There’s no mess of transferring the soup; all the pureeing is done right in the pot. And the immersion blender mashes even the tiniest particles into oblivion. This is my new best friend when it comes to pureed soups.
If you want a perfectly creamy texture – Pass the Soup Through a Strainer – Set a strainer over your soup pot and let the soup drip through after its been pureed. This separates out any big chunks left behind by blender or food processor, which can then be re-blended.