Tasty Wholefood – Cauliflower, Fennel and Parsnip Soup

Ingredients

• 1/4 cup (60ml) olive oil
• 1 brown onion, roughly chopped
• 3 garlic cloves, roughly chopped
• 1kg local parsnips, peeled, cut into 3cm pieces
• 1 fennel bunch, sliced
• 1 small local cauliflower, cut into florets
• 1 long green chilli, seeds removed, finely chopped (optional)
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon sweet paprika
• 2 litres (8 cups) vegetable or meat stock
• 4 thick slices Hogans sourdough bread, crusts removed, torn into 3cm pieces
• 2/3 cup (50g) grated parmesan
• Cream, to serve
• Finely chopped fresh Savage farms flat-leaf parsley and green wispy fennel fronds to serve