16 garlic cloves, unpeeled
Olive oil cooking spray
1 tbsp olive oil
1 bulb fennel, trimmed, thinly sliced
1 large onion, chopped
3 cups milk
2 cups water
1L chicken stock
500g parsnips, peeled, thinly sliced
1 cauliflower, trimmed, cut into florettes
Sea salt and cracked black pepper, to season
⅓ cup sour cream
8 sprigs lemon thyme
Preheat oven to 180°C. Put garlic cloves on an oven tray and spray with olive oil. Roast for 20-25 minutes or until flesh is soft when clove is squeezed. Set aside.
Heat oil in a stock pot on a medium heat. Add fennel and onion and cook, stirring, for 5 minutes or until soft but not brown. Add milk, water and stock and bring to a simmer.
Add parsnip and cauliflower. Partially cover pot and simmer on a medium-low heat for 30 minutes or until parsnip is soft. Use a hand-held blender to puree in pot until smooth or ladle in batches into a food processor and process until smooth. Season to taste.
To serve, ladle into bowls. Drop a spoonful of sour cream into each soup and stir until sour cream leaves a creamy trail. Sprinkle with lemon thyme and 1-2 roasted garlic cloves.
Tip: An option for garlic lovers; squeeze the roasted cloves into your soup and stir through.