A simple parmesan topping transforms Katie Quinn Davies heartwarming parsnip and cauliflower soup into a more-ish bowl of goodness.
- Heat 1 tablespoon 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 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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