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How to make Cauliflower and parsnip soup with parmesan croutons

Yield = 4
Prep time: 0:10
Cook time: 0:40
Total time: 0:50

Ingredients

  • 1/4 cup (60ml) olive oil
  • 1 onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1kg parsnips, peeled, cut into 3cm pieces
  • 1 small cauliflower, cut into florets
  • 1 long green chilli, seeds removed, finely chopped
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon sweet paprika
  • 2L (8 cups) Massel vegetable liquid stock
  • 4 thick slices sourdough bread, crusts removed, torn into 3cm pieces
  • 2/3 cup (50g) grated parmesan
  • Pure (thin) cream, to serve
  • Finely chopped flat-leaf parsley or chives, to serve

Method

  • Step 1 Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add parsnip and cauliflower, then cook for 15-20 minutes or until starting to soften and slightly caramelised.
  • Step 2 Add chilli, cayenne, paprika and stock, scraping bottom of the pan with a spoon, then cook, stirring, for 10-15 minutes until the vegetables are tender. Season.
  • Step 3 Transfer to a blender and whiz until smooth. Return soup to the pan, season, then keep warm over medium heat.
  • Step 4 Meanwhile, preheat the oven to 220°C. Place bread on a baking tray and drizzle with remaining 2 tablespoons oil. Bake for 7 minutes or until slightly toasted, then sprinkle over parmesan and bake for a further 5 minutes or until golden.
  • Step 5 To serve, swirl cream through soup and garnish with herbs and croutons.