A velvety soup with earthy flavours, sure to warm up the festive table. Serve steaming hot and sprinkle with fresh herbs.
Main ingredients
- Meat
FOR THIS RECIPE WE LOVE TO USE
3-ply Stainless Steel Rectangular Roaster
Price reduced from
$390.00
to
$273.00
Ingredients
Method
Ingredients
- 700g cauliflower, cut into florets
- 250g turnips, peeled and chopped into bitesize pieces
- 450g parsnips, peeled and thinly sliced (2-3)
- Olive oil
- Salt
- 10g thyme stalks
- 1.5L vegetable stock
- 250ml pouring cream
- 1 garlic head, cut in half
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Method
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1Preheat the oven to 180°C/ Fan 160°C/ Gas Mark 4.
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2Place the cauliflower and turnips into a Le Creuset Stainless Steel 35cm Rectangular Roaster and drizzle well with olive oil, season with salt and scatter the thyme stalks, saving a stalk for garnishing. Cover with tin foil and roast in the oven for 1 hour. Remove the tin foil and roast for a further 30 minutes. Ensure that the vegetables are cooked thoroughly without excessive browning.
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3Thinly slice the parsnips with a vegetable peeler or mandolin. Heat the vegetable oil in a deep pot, using a digital cooking thermometer wait for the temperature to read 160°C, then fry the parsnip in batches until just golden brown. Remove from the oil using a slotted spoon and drain on a paper towel. Season with salt and repeat with the remaining parsnip. If you do not have a thermometer, dip the handle of a wooden spoon or chopstick into the oil. If it steadily bubbles, the oil is hot enough.
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4Transfer the vegetables to a large casserole and add the vegetable stock. Place over a medium heat and bring to a simmer. Add the cream, saving a small amount for garnishing. Remove the soup from heat and blend in batches while still hot. Blend until super smooth and pass through a fine sieve to get the ultimate velvety soup texture. Garnish with cream, crispy parsnip chips, olive oil and thyme.
This soup freezes well, defrost overnight in the fridge.
