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And it’s here. Asparagus from Koo Wee Rup.
Another week, and Dalmore biodynamic growers will be picking too.
And it’s here. Asparagus from Koo Wee Rup.
Another week, and Dalmore biodynamic growers will be picking too.
Cauliflower and Parsnip Soup with Parmesan Croutons

Cauliflower and Parsnip Soup with Parmesan Croutons

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 tsp cayenne pepper
1/4 tsp sweet paprika
2L (8 cups) 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

Heat 1 tablespoon of 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.

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.

Transfer to a blender and whiz until smooth. Return soup to the pan, season, then keep warm over medium heat.

Meanwhile, preheat the oven to 220°C. Place bread on a baking tray and drizzle with remaining 2 tablespoons of oil. Bake for 7 minutes or until slightly toasted, then sprinkle over parmesan and bake for a further 5 minutes or until golden.

To serve, swirl cream through soup and garnish with herbs and croutons.

taste.com.au
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