Ratings
Prep time 10 min
Cook time 14 min
Serves 6
Nutritional information per serving
Weight 6 g
Calories 189 cal
Total Fat 5.7 g
Saturated Fat 0.9 g
Carbs 23.3 g
Sodium 95 mg
Fibre 3.9 g
Protein 8.9 g

INGREDIENTS

INGREDIENTS FOR
6 SERVINGS
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METHOD

  1. heat oil in a large saucepan over medium heat; add onion, cook 2 minutes or until soft. add parsnips, potato, cauliflower and chicken stock; bring to the boil, reduce heat and simmer, covered, 12 minutes or until the vegetables are soft.
  2. remove from heat, add CARNATION light & creamy cooking milk; puree with a stick blender or in a blender. gently reheat if necessary and serve sprinkled with walnuts.

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