Ingredients
1 onion
2 cloves of garlic
1 tsp of garam masala
3 small parsnips, roughly cut
1/2 a head of romanesco
350 ml of chicken bone broth (I used Chicken Bone Broth from Sadie's Kitchen)
100 ml milk
salt and pepper
Grated Gruyère, to serve
Instructions
Close the Thermomix bowl and drop the onion and garlic on the turning blades, Speed 5, 5 seconds.
Scrape the edge of the TM bowl and sweat the onion and garlic with a drop of olive oil, Speed 1, 5 minutes, 100°C.
Add the garam masala.
Drop the parsnips and romanesco florets on the turning blades, Speed 5 for a few seconds.
Add the chicken bone broth and the milk to the TM bowl.
Cook at 180°C, 15 minutes, Speed 2.
Mix Speed 10, 1 minute while covering the measuring cup with a tea towel to avoid burning splashes.
Finish up the soup with a couple of turbo pulse.
Serve with grated Gruyère on top. Bon appétit !
The soup can be done without a Thermomix.
Use a heavy-bottomed saucepan instead (like a Le Creuset).
Simply roughtly chop the onion and garlic and sweat under a gentle heat.
Add the parsnips and romanesco florets, roughtly chopped.
Bring to the boil and simmer for 20 minutes. Check with a knife that the parsnips are cooked.
Once cooked, just blend with a hand-held mixer.
Chicken Bone Broth is full of amino acids, collagen, gelatin and trace of minerals. It helps to boost your immune system, maintain healthy skin, etc.
If you can't find any, just use chicken stock or vegetable stock. The soup will still be delicious but won't have the gut-healing benefits.