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Serves
US | Metric
Ingredients
Soup
  • 1 Medium sized cauliflower cut into small florets
  • 2 Parsnips, peeled and roughly chopped
  • 1 White onion, finely chopped
  • 2 Sticks of celery, finely chopped
  • 2 Crushed garlic cloves
  • 500 ml Chicken stock
  • 200 ml Boiling water
  • 2 tsps Cumin seeds
  • 2 tbsps Olive oil
  • 1 tsp Dried thyme
Garlic Croutons
  • 1 Crushed clove of garlic
  • 2 Pieces of white bread
  • 3 tbsps Olive oil
  • Salt & pepper
Parsley Oil
  • 50 g Fresh parsley
  • 150 ml Olive oil
Roast Cumin Cauliflower & Parsnip Soup, Garlic Croutons & Parsley Oil Roast Cumin Cauliflower & Parsnip Soup, Garlic Croutons & Parsley Oil

Roast Cumin Cauliflower & Parsnip Soup, Garlic Croutons & Parsley Oil

Soup season has arrived!

Prep 20 minutes
Total 45 minutes

Soup:

  • Start by pre-heating the oven to 175℃. Line a baking tray with foil and add you cauliflower florets and parsnips and toss well in the olive oil and cumin seeds.
  • Place in the oven to lightly roast for around 25 minutes, until slightly coloured and soft.
  • Meanwhile, add your onions, celery, garlic and dried thyme to a large saucepan with a splash of oil. Gently fry until the onions are translucent and the celery and softened. This should take around 10-12 minutes.
  • Once the cauliflower and parsnips have roasted, add to the saucepan with the onions and mix well before adding the chicken stock and boiling water.
  • Remember to save a couple of the cauliflower florets to add on top of the soup before serving!
  • Mix well, turn down to a low/medium heat, bring to the boil and leave to simmer with a lid on for 15 minutes.
  • Remove from the heat and blitz either in a food processor or with a hand blender. Taste and season with salt and pepper if needed.
  • Place to one side until ready to serve.

Garlic croutons:

  • Slice the bread into small cube shaped pieces.
  • To a frying pan, add the olive oil and garlic. Leave on a low heat for 5 minutes to allow the garlic to infuse into the oil.
  • Now turn up the heat and add the croutons. Fry until crispy and a nice golden colour.
  • Remove from the pan and place onto a piece of kitchen roll to absorb any excess oil and season with salt and pepper.

Parsley oil:

  • Add the parsley to a pan of boiling water for 20 seconds. Remove quickly and place straight into a bowl of iced water for 30 seconds.
  • Remove from the water and drain thoroughly before placing on some paper towels. Squeeze out as much of the water as you can.
  • Place into a mini food processor with the olive oil and blitz for about 40 seconds.
  • Leave to stand for 5 minutes before straining into a jug. You should be left with a nice green coloured oil that tastes like parsley!



Roast Cumin Cauliflower & Parsnip Soup, Garlic Croutons & Parsley Oil Roast Cumin Cauliflower & Parsnip Soup, Garlic Croutons & Parsley Oil

Roast Cumin Cauliflower & Parsnip Soup, Garlic Croutons & Parsley Oil

Soup season has arrived!

favorite
print
like
Prep 20 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Soup
  • 1 Medium sized cauliflower cut into small florets
  • 2 Parsnips, peeled and roughly chopped
  • 1 White onion, finely chopped
  • 2 Sticks of celery, finely chopped
  • 2 Crushed garlic cloves
  • 500 ml Chicken stock
  • 200 ml Boiling water
  • 2 tsps Cumin seeds
  • 2 tbsps Olive oil
  • 1 tsp Dried thyme
Garlic Croutons
  • 1 Crushed clove of garlic
  • 2 Pieces of white bread
  • 3 tbsps Olive oil
  • Salt & pepper
Parsley Oil
  • 50 g Fresh parsley
  • 150 ml Olive oil

Soup:

  • Start by pre-heating the oven to 175℃. Line a baking tray with foil and add you cauliflower florets and parsnips and toss well in the olive oil and cumin seeds.
  • Place in the oven to lightly roast for around 25 minutes, until slightly coloured and soft.
  • Meanwhile, add your onions, celery, garlic and dried thyme to a large saucepan with a splash of oil. Gently fry until the onions are translucent and the celery and softened. This should take around 10-12 minutes.
  • Once the cauliflower and parsnips have roasted, add to the saucepan with the onions and mix well before adding the chicken stock and boiling water.
  • Remember to save a couple of the cauliflower florets to add on top of the soup before serving!
  • Mix well, turn down to a low/medium heat, bring to the boil and leave to simmer with a lid on for 15 minutes.
  • Remove from the heat and blitz either in a food processor or with a hand blender. Taste and season with salt and pepper if needed.
  • Place to one side until ready to serve.

Garlic croutons:

  • Slice the bread into small cube shaped pieces.
  • To a frying pan, add the olive oil and garlic. Leave on a low heat for 5 minutes to allow the garlic to infuse into the oil.
  • Now turn up the heat and add the croutons. Fry until crispy and a nice golden colour.
  • Remove from the pan and place onto a piece of kitchen roll to absorb any excess oil and season with salt and pepper.

Parsley oil:

  • Add the parsley to a pan of boiling water for 20 seconds. Remove quickly and place straight into a bowl of iced water for 30 seconds.
  • Remove from the water and drain thoroughly before placing on some paper towels. Squeeze out as much of the water as you can.
  • Place into a mini food processor with the olive oil and blitz for about 40 seconds.
  • Leave to stand for 5 minutes before straining into a jug. You should be left with a nice green coloured oil that tastes like parsley!