Parsnip & Cauliflower Soup

Just right for the cooler winter months, this lovely warming bowl of parsnip and cauliflower soup.

Ingredients
Serves Four
1 tbsp extra virgin olive oil
1 leek, sliced
2 garlic cloves, crushed
1 tsp fennel seeds
1 tsp ground cumin
2 parsnips, chopped
1-2 cups vegetable stock/broth
1 medium or ½ large cauliflower head

For the Roasted Parsnip Toppers
1-2 parsnips, thinly sliced
1 tbsp extra virgin olive oil
Salt and pepper, to taste 

Method

1. To make the roasted parsnip toppers - preheat oven to 350ºF / 180ºC / Gas Mark 4 - and line an oven-proof tray with parchment paper.
2. Place thinly sliced parsnip on oven tray, drizzle with olive oil and season with salt and pepper. Place in oven and roast for 25-30 minutes or until golden brown. Set aside.
3. For the soup - heat pot over medium heat.
4. Sauté leek in olive oil until softened, about 4-5 minutes.
5. Add garlic and fennel seeds, lightly cook until fragrant.
6. Add in parsnips and season with salt and pepper.
7. Add broth and bring to a boil and simmer until parsnips are cooked.
8. Add chopped cauliflower florets, and simmer for another 10-15 minute.
9. Allow soup to slightly cool, then blend (in blender or food processor) in batches until you have a smooth purée. Taste and add salt and pepper, if needed.
10. Serve in bowls with crispy parsnip toppers.

Original recipe idea from here

If you should need help with measurement conversion see here

We bring a variety of recipe ideas to this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

If you should be fortunate to enjoy a winter walk - do dress warmly

no, this isn't me and Eddie - image taken from here

Have a happy weekend

All the best Jan