Slow Cooker Cauliflower And Parsnip Soup - cooking recipe

Ingredients

3 tbsp butter
2 None large yellow onions, coarsely chopped
3 cloves garlic, peeled and crushed
4 cups vegetable stock
2 1/2 lbs cauliflower, cut into florets
9 oz parsnips, peeled and roughly chopped
1 1/4 cups cream
2 tbsp flat-leaf parsley, finely chopped

Preparation

Heat the butter in large frying pan and cook the onion, stirring, until softened. Add the garlic and cook, stirring, until fragrant. Add the stock and bring to a boil.
Transfer the onion mixture to a 5-quart slow cooker with the cauliflower, parsnip and 2 cups water. Cover and cook on low for 6 1/2 hours.
Blend or process the soup in batches until smooth. Return to the cooker and stir in the cream. Cover and cook on high for about 30 mins or until the soup is hot. Season to taste. Sprinkle with parsley and serve.