SOUP
1 large head cauliflower, roughly chopped
3 parsnips, roughly chopped
Leaves from 8 sprigs thyme
2tbsp olive oil
1 medium brown onion, sliced
2 cloves garlic, crushed
1tsp smoked paprika
800ml/3½ cups vegetable stock
Salt and black pepper
2tbsp sour cream
TO SERVE
Thyme leaves
Sour cream
Croutons*
EQUIPMENT
Stab mixer or blender
* To make your own, coat chunks of day-old bread in a little olive oil and bake alongside the vegetables for 10 minutes
My pal Tom describes this soup as ‘Christmas in a bowl’. He’s not wrong – the parsnip is so distinctive, and screams of Christmas dinner, or of leftovers squashed into sandwiches on Boxing Day. I like parsnip too much to keep it for the festive season, and it works wonderfully here alongside the cauliflower.
Serves 4
1. Preheat the oven to 180C fan/400F/gas 6. Place the cauliflower and parsnips on a roasting tray. Sprinkle with the thyme leaves, and drizzle with 1 tablespoon of the olive oil. Roast for 30 minutes.
2. When the vegetables have been in the oven for about 15 minutes, warm the other tablespoon of oil in a saucepan, and add the onion. Stir for 10 minutes until soft and translucent, then add the garlic, and cook for a couple of minutes.
3. Tip the roasted cauliflower and parsnips into the saucepan, then add the paprika and stir. Pour the stock into the pan, and bring to a simmer. Cook for 5 minutes. Taste and season.
4. Turn off the heat, and allow the soup to cool. Blitz to a smooth purée in a blender or with a stab mixer. Warm over a medium heat, and then stir in the sour cream.
5. Serve hot with some more thyme, sour cream, and croutons.