Cau­li­flower and fen­nel soup with pars­ley oil

donna hay - Fresh + Light - - Fresh Souquickquicksoups -

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

pars­ley oil

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.

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