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Cauliflower, parsnip & fennel soup with roasted garlic

Perfect served as a starter or a wintry main - by Kerrie Worner
  • 29 Jun 2016
Cauliflower, parsnip & fennel soup with roasted garlic
JOHN PAUL URIZAR
Serves 8
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Ingredients

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

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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