VEGETARIAN
GLUTEN FREE
DAIRY FREE
Parsnip, cauliflower and truffle soup
SERVES 2 // PREP TIME 20 MINS // COOK 25 MINS
30 gm butter, coarsely chopped1 small leek, thinly sliced1 garlic clove, finely chopped2 sprigs each sage and thyme500 gm cauliflower, chopped finely, small leaves reserved250 gm parsnips, chopped finely500 ml (2 cups) each milk and vegetable stock100 gm creme fraiche2½ tbsp white truffle oil, plus extra for drizzlingFinely grated rind and juice of ½ lemon
PARSNIP CHIPS
Vegetable oil, for deep-frying1 large parsnip, thinly sliced
1 Melt butter in a large saucepan over medium-high heat, cook leek, garlic and herbs, stirring occasionally until softened (4-5 minutes).
2 Add cauliflower, parsnip, milk, stock and 250ml water. Season to taste, cover with a lid, bring to the boil, then uncover and…
