Contains nuts and dairy
This has been a favourite on our tables over the Aussie winter (which we admit is fairly pathetic compared to other parts of the world). The saffron and mustard lift this from a bland pot of pureed veggies to a punchy adult soup.
As an option, you can add a handful of cheddar to the pot right at the end – make sure you use an aged cheddar that’s sharp enough for the flavours to come through.
Did you know that parsnip can be used in desserts? Like pumpkin or carrots, parsnip is another vegetable that has a natural sweetness, and the addition here gives the soup a creamy, sweet appeal.
- 1L - vegetable or chicken stock
- 1 - pinch of saffron threads
- 1 - small onion, diced
- 2 - cloves of garlic, sliced
- 2 - large parsnips, chopped
- 1/2cup - almonds, blanched in boiling water for a minute
- 1 - head of cauliflower, roughly chopped
- 1/2cup - pure cream
- 1tsp - dijon mustard, heaped
- olive oil and roasted nuts for garnish
- Heat the stock and stir through the saffron threads. Set aside.
- Heat a splash of olive oil in a large saucepan over medium heat.
- Add the onion and garlic, fry for a few minutes until they start to soften.
- Add the parsnip and blanched almonds, cook until the parsnip starts to brown.
- Add the cauliflower to the pan then pour in the stock.
- Bring to the boil, cover, then simmer on a low heat for around 30 minutes until the parsnip and cauliflower are tender.
- Blend the soup with your choice of weapon (we used a stick blender), before adding the cream and mustard.
- To serve, drizzle with olive oil and sprinkle with roasted nuts.