Cream of Parsnip and Fennel Soup with Salsa Verde and Parmesan Toast

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

Although fennel is renowned for its anise-like quality, when matched with the creamy, rounded flavour of parsnip it creates a bright and fresh acidity in this delicious soup.

For the Soup

600g parsnips (peeled weight)

220g fennel (weight after tough outer pieces are removed)

180g potatoes (peeled weight)

1 onion

2 cloves garlic, crushed

1 litre chicken or vegetable stock, or water mixed with 3 teaspoons stock powder

½ teaspoon salt (optional)

½ cup cream

For the Parmesan Toast

4 slices stale bread, crusts removed

olive oil cooking spray

¼ cup freshly grated parmesan

½ cup grated tasty cheese

For the Salsa Verde

1 cup finely chopped flat-leaf parsley

1 clove garlic, crushed

2 anchovies, finely chopped

1 tablespoon capers, finely chopped

½ teaspoon finely grated lemon or lime rind

20ml olive oil

pinch of sugar (optional)

To make the soup, cut the parsnips, fennel, potatoes and onion into 1.25cm pieces and place in the slow cooker with the garlic, stock and salt and stir to combine. Cover and cook on High for approximately 4 hours or Low for 7–8 hours or until the vegetables are very tender.

Purée the soup using a stick blender. Stir in the cream and add salt and white pepper to taste.

Serve sprinkled with the salsa verde and with the parmesan toast on the side.

To make the parmesan toast, preheat the oven to 180°C and line a baking tray with baking paper. Cut the bread into 2cm fingers. Spray lightly on both sides with the olive oil spray. Place on the prepared tray and sprinkle with parmesan and tasty cheese. Bake for 10–15 minutes or until golden and crisp.

To make the salsa verde, mix the parsley, garlic, anchovies, capers, lemon or lime rind and oil together well. Add salt and pepper to taste and, if needed, a little pinch of sugar.