Parsnip and Cauliflower Soup

Serves 6

Ingredients

2 tbsp olive oil
500g parsnips roughly chopped
220 g cauliflower roughly chopped
6 cloves garlic roughly chopped
2 teaspoons ras el hanout – you can buy this Moroccan spice mix from most spice shops/supermarkets or you can blend your own with common ground spices.
1 tsp cumin
2 tsp salt
1 tsp black pepper
500ml vegetable or chicken stock
400ml coconut cream
500 ml water
1 lemon
1/2 bunch of parsley
1/2 cup pepitas

Summary

It’s soup time. And it’s always good to refresh the options to keep winter soups exciting! Recently fellow Fair Fooder, Shell, suggested this parsnip and cauliflower number with warming spices and crunchy pumpkin seeds – thanks for the yummy tip-off!

Parsnip and Cauliflower Soup

In a large saucepan, heat the olive oil over medium, then add the parsnips, cauliflower, and garlic. Cook until lightly golden, around 5 minutes, stirring occasionally.

Add the ras el hanout, cumin, salt, and pepper and cook until fragrant, around 2 minutes. Add the stock, coconut milk, and water, stir to combine, then bring to a simmer and cook until the vegetables are soft, around 20 minutes.

Puree the soup in a blender until very smooth, working in batches if needed. Return to saucepan and adjust seasoning. Add a handful of parsley and the juice of half a lemon.

To make the pumpkin seed topping, place a frying pan over medium heat with no oil. Add enough pumpkin seeds to cover the bottom of the pan. Shake the frying pan frequently as the pumpkin seeds cook and puff up – about 4-5 mins. Transfer to a plate and let them cool – don’t leave them in a hot pan or they will continue to cook. Season with salt and a drizzle of olive oil.

Ladle soup into bowls and sprinkle heartily with the pumpkin seeds, chopped parsley and a squeeze of lemon.