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Cauliflower and parsnip soup with parmesan croutons
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Elevate parsnip and cauliflower soup with a crave-worthy parmesan topping.
Ingredients:
  • 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 tsp cayenne pepper
  • 0.63 gm sweet paprika
  • 2L (8 cups) vegetable liquid stock
  • 4 thick slices sourdough bread, crusts removed, torn into 3cm pieces
  • 50g parmesan
  • Pure (thin) cream, to serve
  • Finely chopped flat-leaf parsley or chives, to serve
Instructions:
  • In a large saucepan over medium heat, warm up 1 tablespoon of oil. Sauté the onion and garlic for 3-4 minutes until softened. Add the parsnip and cauliflower, cooking for 15-20 minutes until they start to soften and caramelize slightly.
  • Pour in a delightful blend of chili, cayenne, paprika, and stock, while gently scraping the flavorful bits from the pan with a spoon. Let it simmer for 10-15 minutes, stirring occasionally, until the veggies are beautifully tender. Don't forget to season generously.
  • Blend the mixture until it is smooth in a blender. Place the soup back into the pan, season it to your liking, and keep it warm over medium heat.
  • Preheat the oven to 220°C. Place bread on a baking tray, drizzle with 2 tablespoons of oil, and bake for 7 minutes until slightly toasted. Sprinkle with parmesan and bake for an additional 5 minutes until golden.
  • Finish the soup by gently swirling in the cream and topping it with fresh herbs and crispy croutons.

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