Cauliflower, parsnip & fennel soup with roasted garlic Recipe
Cauliflower is the latest "it" vegetable and this is a wonderful way to enjoy it. For a fully vegetarian soup, simply swap the chicken stock for vegetable stock.
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Ingredients
- 16 garlic cloves, unpeeled
- Olive oil cooking spray
- 1 tbsp olive oil
- 1 bulb fennel, trimmed, thinly sliced
- 1 large onion, chopped
- 3 cups milk
- 2 cups water
- 1L chicken stock
- 500g parsnips, peeled, thinly sliced
- 1 cauliflower, trimmed, cut into florettes
- Sea salt and cracked black pepper, to season
- ⅓ cup sour cream
- 8 sprigs lemon thyme
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