Cauliflower and parsnip soup with parmesan croutons
Prep
10m
Cook
40m
serves
4
A simple parmesan topping transforms Katie Quinn Davies' heartwarming parsnip and cauliflower soup into a more-ish bowl of goodness.
Ingredients (12)
- 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) vegetable stock
- 4 thick slices sourdough bread, crusts removed, torn into 3cm pieces
- 2/3 cup (50g) grated parmesan
- Pure (thin) cream & finely chopped flat-leaf parsley or chives, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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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.
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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.
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3.Transfer to a blender and whiz until smooth. Return soup to the pan, season, then keep warm over medium heat.
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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.
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5.To serve, swirl cream through soup and garnish with herbs and croutons.
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