Cauliflower and parsnip soup with parmesan croutons

Recipes / Soups

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

Recipe «Cauliflower and parsnip soup with parmesan croutons» presented in category Recipes / Soups, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 1/4 cup 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 vegetable stock, 4 thick slices sourdough, crusts removed, torn into 3cm pieces, 2/3 cup grated parmesan, Pure cream and finely chopped flat-leaf parsley or chives, to serve.

Ingredients:

  • 1/4 cup 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 vegetable stock 
  • 4 thick slices sourdough, crusts removed, torn into 3cm pieces 
  • 2/3 cup grated parmesan 
  • Pure cream and finely chopped flat-leaf parsley or chives, to serve 

Instructions

  1. 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.
  2. 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.
  3. Transfer to a blender and whiz until smooth. Return soup to the pan, season, then keep warm over medium heat.
  4. 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.
  5. To serve, swirl cream through soup and garnish with herbs and croutons.