- 1 medium cauliflower
- 2 large carrots
- 1 parsnip
- A slice of celeriac
- 1 garlic clove
- 1 tin butter beans, remember to choose BPA free tins
- Gluten free noodles – we best like rice noodles by “Doves Farm”
- 2 large potatoes
- Salt, pepper to taste
- 1 tsp smoked paprika powder
- 1 tsp marjoram
For all my soups I use bouillon from vegetables. Look for the bouillon recipe in the recipes section.
Melt one portion of frozen bouillon in a pot. Add water, add peeled and washed carrots, parsnip, celeriac, garlic clove. Peel and dice potatoes. Divide the cauliflower into florets. Add all to the soup.
After approx. 20 minutes, check if the vegetables are soft. Fish out all the vegetables, put aside one carrot, one parsnip and a few cauliflower florets. Place the rest of the vegetables, 1 tin of butter beans and a tiny bit of soup in a high-speed blender, blitz into cream and add back to the soup. Chop the set aside carrot, parsnip and cauliflower and add back to the soup. Sprinkle with chopped parsley.
Cook the noodles as per instructions on the pack. Serve with the soup. Gluten free rice noodles have tendency to swell and become unappetizing when overcooked.