4.8
(9)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add parsnip and cauliflower, then cook for 15-20 minutes or until starting to soften and slightly caramelised.
Step 2
Add chilli, cayenne, paprika and stock, scraping bottom of the pan with a spoon, then cook, stirring, for 10-15 minutes until the vegetables are tender. Season.
Step 3
Transfer to a blender and whiz until smooth. Return soup to the pan, season, then keep warm over medium heat.
Step 4
Meanwhile, preheat the oven to 220°C. Place bread on a baking tray and drizzle with remaining 2 tablespoons oil. Bake for 7 minutes or until slightly toasted, then sprinkle over parmesan and bake for a further 5 minutes or until golden.
Step 5
To serve, swirl cream through soup and garnish with herbs and croutons.
Your folders
foodnetwork.com
3.5
(8)
40 minutes
Your folders
smartxnest.smartxhome.in
5.0
(1)
30 minutes
Your folders
terianncarty.com
60 minutes
Your folders
177milkstreet.com
1 hours
Your folders
americastestkitchen.com
4.0
(6)
Your folders
cooking.nytimes.com
5.0
(739)
Your folders
theguardian.com
45 minutes
Your folders
allrecipes.com
4.9
(30)
15 minutes
Your folders
lovefoodies.com
10 minutes
Your folders
foodandwine.com
4.0
(1)
Your folders
almanac.com
3.0
(23)
Your folders
diethood.com
4.3
(3)
35 minutes
Your folders
foodnetwork.com
5.0
(1)
30 minutes
Your folders
olivemagazine.com
35 minutes
Your folders
betsylife.com
4.3
(6)
15 minutes
Your folders
food.com
4.5
(9)
35 minutes
Your folders
myrecipes.com
4.1
(7)
Your folders
yummly.com
5.0
(1)
Your folders
taste.com.au
5.0
(32)