Parsnip & Cauliflower Soup Recipe

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

1. To make the roasted parsnip toppers - preheat oven to 350ºF (180ºC) 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.