Parsnip & Cauliflower Soup Recipe
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A simple and delicious parsnip and cauliflower soup with a warming depth of flavor!
Ingredients
- 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
- 1 medium or ½ large cauliflower head
ROASTED PARSNIP TOPPERS
- 1-2 parsnips, thinly sliced
- 1 tbsp extra virgin olive oil
- Salt and pepper, to taste
Method
- To make the roasted parsnip toppers - preheat oven to 350ºF (180ºC) and line an oven-proof tray with parchment paper.
- 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.
- For the soup - heat pot over medium heat.
- Sauté leek in olive oil until softened, about 4-5 minutes.
- Add garlic and fennel seeds, lightly cook until fragrant.
- Add in parsnips and season with salt and pepper.
- Add broth and bring to a boil and simmer until parsnips are cooked.
- Add chopped cauliflower florets, and simmer for another 10-15 minute.
- 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.
- Serve in bowls with crispy parsnip toppers.
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