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.

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