Ingredients
Makes approx 6 portions
4 Large Parsnip (chopped & roasted in olive oil, salt & pepper)
1 Cauliflower
1 Onion
4 Sticks of Celery
2 Cloves of garlic
1 tsp Cumin
2tsp Dried Rosemary
2tsp Dried Thyme
1l Boiling water
Olive oil
Chilli Flakes
Salt & Pepper
Chop and roast the parsnip in the oven on 180c for 20 minutes. Whilst cooking, chop the cauliflower into chunks.
Finely slice the onion, celery and fresh spices.
Heat the olive oil in a large pan before adding the onion and garlic, cooking for 5 minutes.
Once golden, add the celery and ground spices then pan fry.
When the parsnip are roasted nicely, add them to the pan with the cauliflower, as well as the boiling water. Season with salt and pepper.
Boil and then simmer for 25 minutes.
Once cooked, and the vegetables are feeling soft, blend. Add additional herbs and spices if necessary.
Serve with a topping of your choice, I went for olive oil with fresh rosemary and chilli flakes. Enjoy!