Rustic roasted parsnip and cauliflower with fenugreek and turmeric:
A whole beautiful organic cauliflower is marinated in fenugreek and turmeric, alongside roasted parsnips with rosemary and vegetable stock. Everything is blended—making a creamy, delicious, and slightly spicy soup. Serve with rye bread toasted croutons.
A large organic cauliflower
4-6 large organic parsnips
2 white or brown onions
4 tbsp. olive oil
2 celery sticks
2 medium sized carrots
250g liquid vegetable stock
A large sprinkle of fenugreek seeds
A large dash of turmeric
A pinch of rock salt
A pinch of black pepper
A splash of runny honey
Preheat the oven to 200°c.
Chop the cauliflower into medium sized florets and place into a roasting tray. Sprinkle the cauliflower with the fenugreek seeds and turmeric thoroughly, and add the salt and pepper.
Peel the parsnips, top and tail, and slice lengthwise in halves or quarters (if the middle of the parsnips are a bit woody, cut out the centre), put them into another roasting tray, and sprinkle with half the olive oil, salt, pepper, and a drizzle of honey.
Place the two trays in the oven to roast and cook for 30-35 minutes or until golden.
Dice the carrots, onions, and celery sticks into small cubes.
Put 2 tbsps of oil in a medium-sized saucepan and place on low heat and soften the stock vegetables.
Add the liquid vegetable stock into the pan.
Remove the roasted cauliflower and parsnips, roughly chop, and then add to the saucepan. Cover the pan and simmer on low heat for roughly 20 minutes.
Take the pan off the heat and blend or liquidize the mixture. Add a tiny bit of water if required (or cream if you’re feeling naughty).
Serve with a drizzle of olive oil, a sprinkle of cayenne or paprika, and savour this lovely liquid.
Why not double the batch and freeze it? Enjoy.