A warming vegetable packed soup using CARNATION® Light & Creamy Evaporated Milk to bring the zingy flavour of lemon myrtle right into your home. Leave vegetables unpeeled for added fibre.
Prep time 25 min
Cook time 15 min
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Heat oil in a large saucepan over medium heat; add onion, cook 2 minutes or until soft.
Add parsnips, potato, cauliflower, lemon myrtle and chicken stock; bring to the boil, reduce heat and simmer, covered, 10 minutes or until the vegetables are soft.
Add cannellini beans, simmer for another 2 minutes
Remove from heat, add CARNATION® Light & Creamy Evaporated Milk; puree with a stick blender or in a blender.
Gently reheat if necessary and serve sprinkled with bunya nuts.
Did You Know: Lemon myrtle leaves contain the highest amount of citral of any plant known in the world. It is often described as lemonier than lemon! Lemon myrtle can be used in teas, drinks, syrups, glazes, cakes, biscuits, dressings, mayonnaises, sauces and ice-creams.
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