This lusciously thick soup is a great winter warmer that increases in flavour with every day that goes by. Serve as is or with thick-cut, crusty bread on the side.
Makes 4 - 6 serves
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
1 head of cauliflower, roughly cut
2 parsnips, peeled and roughly chopped
2 shallots, peeled and quartered
3 garlic cloves, peeled and smashed
2 tbsp thyme, finely chopped (or dried)
3 tbsp olive oil
½ tsp cumin
1 tbsp smoked paprika
3 cups vegetable stock
Sour cream or crème fraiche to serve
Salt and pepper to taste
Method
Preheat the oven to 190˚C.
Spread the cauliflower, parsnips, shallots and garlic on a baking tray in a single layer. Drizzle with oil. Mix the thyme, cumin, paprika, salt and pepper together and sprinkle over the vegetables. Toss until the vegetables are coated in oil.
Roast for 25-30 minutes. Turn the vegetables at around the halfway point.
Pour the stock into a medium saucepan and bring to a simmer then allow to cool slightly to preserve the integrity of your blender.
Once the vegetables are done, pour a couple of ladles of stock into the blender along with a third to half of the vegetables. Blend until smooth, then repeat until everything is pureed.
Transfer the mixture into the pot the stock was in and bring to a light simmer.
Serve with a dollop of sour cream and a sprig of thyme.
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