Cauliflower, Parsnip & Butterbean Soup

Cauliflower, Parsnip & Butterbean Soup

This cauliflower, butterbean and parsnip soup recipe is a great winter warmer, and using Achill Island Seaweed Sea Salt gives it a wonderful umami kick. The butterbeans makes it so creamy, and as they are high in protein, it makes the soup all the more filling. 

Ingredients

• 1 small to medium Cauliflower, stalks and leaves included - roughly chopped
• 2 Parsnips – diced
• 1 Onion - diced
• 2 Cloves of garlic – finely sliced
• 1 can of butterbeans, drained and rinsed
• 2 tbsp olive oil
• 1.5 L vegetable stock
• Achill Island Seaweed Sea salt
• Black Pepper

Method:

• Heat the olive oil in a medium sized saucepan
• On a medium heat, add in the onions and garlic and gently fry for 2 minutes.
• Add the cauliflower and parsnips and fry for another 2 minutes
• Add the drained and rinsed butterbeans and mix. 
• Next add the vegetable stock, along with a generous pinch of Achill Island Seaweed salt and black pepper
• Turn the pan to a simmer and cover with a lid for 40 mins or until the veg has softened
• Blend until smooth, you may need to add more water if it is a little thick
• Serve with a sprinkle of Achill Island Seaweed sea salt. 

If you'd like to try this recipe, you can buy our Achill Island Seaweed Sea Salt HERE