Ingredients
| 1 Tbsp | Olive oil |
| 1 | Onion, sliced |
| 1 clove | Garlic, crushed |
| 1 | Parsnip, grated |
| ½ | Cauliflower, large, finely chopped (Main) |
| 3 ½ cups | Chicken stock, hot |
| ½ tsp | Sea salt |
| 1 drizzle | Truffle oil, or extra virgin olive oil to garnish |
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Directions
- Heat olive oil in a saucepan and gently cook onion and garlic until soft and fragrant, without browning, then add parsnip and continue to cook for 5 minutes.
- Add cauliflower and 1½ cups chicken stock. Cover and simmer the mixture over a medium heat for 15 minutes until the cauliflower is completely tender. Add 2 more cups of stock and sea salt, and simmer uncovered for a further 10 minutes.
- Remove from heat and leave to cool for 10 minutes. Working in batches, puree to a smooth soup in the blender. Blend well, season to taste and thin the soup with more stock if needed. Reheat to serve. Serve with a drizzle of truffle or extra virgin olive oil, and freshly ground black pepper.
