PARSNIP PEAR+ CAULIFLOWER SOUP
OKANAGAN'S ORIGINAL

INSTRUCTIONS:

1. Heat the olive oil in a soup pot over medium heat. Add the shallots, and cook until soft, stirring occasionally, about 2-3 minutes.
2. Add the cauliflower, parsnip and sage leaves, stir and season with salt and pepper. Cook until lightly browned and caramelized around the edges, stirring frequently, another 8-10 minutes. Add pears, stir and cook for another 2 minutes.
3. Add 4 cups of vegetable stock, water and bay leaves. Bring to boil, then lower the heat and simmer until all of the ingredients are very tender, about 20 minutes. Turn the heat off, add Okanagan’s Original Dressing and stir to combine. Set aside and let the soup cool down a bit.
4. With an immersion blender or regular blender, puree the soup until velvety smooth.
5. Serve soup garnished with roasted pear slices, toasted almonds or crumbled goat cheese. 

                                     ENJOY!

​INGREDIENTS:

• 2 small parsnips, peeled and chopped
• 2 Tbsp Olive oil
• 3 medium pears, peeled, cored and quartered
• 1 cauliflower head (roughly chopped) 
• 2 shallots, chopped
• 4 cups vegetable broth/stock (low sodium)
• 1-2 cups water
• 2 Bay leaves
• 3 Sage leaves 
• 1/3 cup Okanagan’s Original Dressing 
• Salt and freshly ground pepper

GARNISH:

• Roasted pear slices 
• Toasted almond slices 

​