Roasted Cauliflower And Parsnip Soup

Rustic Roasted Parsnip And Cauliflower With Fenugreek And Tumeric

A whole beautiful organic Cauliflower marinated in Fenugreek and Turmeric and Roasted Parsnips with Rosemary and vegetable stock, blended. Creamy, delicious and slightly spicy. Serve with Crispy Jardons or Rye bread toasted croutons.

Ingredients

A large Organic Cauliflower
4-6 large Organic Parsnips
2 x white or brown Onions
4 tblspns Olive Oil
2 x Celery sticks
2 x medium sized Carrots
250g liquid Vegetable stock
A large sprinkle of Fenugreek Seeds
A large dash of Turmeric
A pinch of rock salt
A pinch of black pepper
A splash of runny honey

Method

Preheat the oven to 200°c.

Chop the Cauliflower into medium sized florets and place into a roasting tray. Sprinkle the Cauliflower with the Fenugreek Seeds the Turmeric thoroughly and add the salt and pepper.

Peel the Parsnips, top and tail and slice longways in halves or quarters (if the middle of the Parsnips are a bit woody, cut out the centre) put them into another roasting tray and sprinkle with half the olive oil, salt, pepper and a drizzle of honey.

Place the two trays in the oven to roast and cook for 35-30 minutes or until golden.

Dice the carrots, onions and celery sticks into small cubes.

Put 2 tblspns of oil in a medium-sized saucepan and place on low heat and soften the stock vegetables.

Add the liquid vegetable stock into the pan.

Remove the roasted Cauliflower and Parsnips and roughly chop then add to the saucepan. Cover the pan and simmer on low very heat for roughly 20 minutes.

Take the pan off the heat and blend or liquidize the mixture. Add a tiny bit of water if required (or cream if you’re feeling naughty).

Serve with