Cauliflower and fennel soup with parsley oil
1 tablespoon extra virgin olive oil
3 cloves garlic, crushed
4 green onions (scallions), roughly chopped
1kg cauliflower, trimmed and finely chopped
2 bulbs fennel (480g), trimmed and finely chopped, fronds reserved 1 litre hot vegetable stock
1 litre hot water sea salt and cracked black pepper sumac, to serve
1 cup flat-leaf parsley leaves, roughly chopped 2 green onions (scallions), roughly chopped 2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 tablespoons water Heat the oil in a large saucepan over high heat. Add the garlic, onion, cauliflower and fennel. Cook, stirring, for 5 minutes or until slightly softened. Add the stock, water, salt and pepper, cover with a lid and bring to the boil. Cook for 15–20 minutes or until tender. Remove from the heat and, using a hand-held stick blender, blend until smooth.
To make the parsley oil, place the parsley, onion, oil, lemon juice and water in bowl. Using a hand-held stick blender, blend until smooth.
Divide the soup between bowls and top with the parsley oil, reserved fennel fronds, salt, pepper and sumac to serve. SERVES 4.