There’s nothing quite like a delicious soup to warm the body and nourish the soul in winter. This cauliflower and parsnip soup is designed to detox and nourish, with a depth of flavour that’ll have you scooping seconds into your bowl every time. 

Try it this winter for a boost of nutrients your body will love and a flavour your tastebuds won’t be able to get enough of!

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.

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