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| Servings |
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Ingredients
- 3 parsnip large, cubed
- 600 g white sweet potatoes cubed
- 1/2 head cauliflower cut into florets
- 1 onion cubed
- 1 bulb garlic halved
- 2 litres chicken stock (bone broth)
- 2 400g tins cannelini (navy) beans or Butter beans
- 8 sprigs fresh thyme or 1/2 tsp dried thyme
Ingredients
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Instructions
- Bake the parsnip, sweet potato, cauliflower, onion and garlic for 45 minutes at 180oC / 350oF.
- Peel garlic and place in a large pot with the baked, and remaining ingredients.
- Bring to the boil, then simmer for 15 minutes until all vegetables are soft.
- Puree.