Dash Chef DDHB300, Instruction Manual

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2 tbsp neutral oil
1 medium onion, sliced
(approx. 2 cups)
4 cloves garlic, sliced
2 medium parsnips, peeled,
chopped (approx. 2 cups)
2 tsp whole coriander seed
¼ tsp ground ginger
¼ cup dry white wine
¼ tsp white sugar
16 oz cauliflower florets
(aprox. 4 cups)
1 quart unsalted chicken or
vegetable stock
Kosher salt, to taste
Ground white peper, to taste
White sugar, to taste
Dill, chopped, as garnish
Heat oil in suitably sized pot over medium heat until slick and shiny.
Add onion, garlic, coriander seed, parsnip, ginger, salt, pepper, Sauté 5-8 minutes or until
onion and parsnip are lightly caramelized at edges.
Deglaze with white wine, and let reduce 2-3 minutes.
Add cauliflower florets, sugar, and stock.
Bring mixture to a boil, then reduce heat to medium-low and let cook approximately 30
minutes or until parsnips and cauliflower are completely soft.
Use Hand Blender to blend soup to desired consistency.
Season soup with additional salt, sugar, pepper to taste.
Garnish with dill if desired.
PRO TIP: If you want to add in some extra flavor, try the vegetarian seasoning Yondu that’s often
used in Japanese cooking.
cauliflower
soup
Ingredients:
Directions: