Parsnip and cauliflower ‘vichyssoise’

YOU’LL be surprised how little dairy is used in this creamy, cold soup. Be sure to use a light-coloured vegetable broth, so the soup remains pale.

The soup must chill in the refrigerator for about four hours before serving. 2 medium leeks 1tbs unsalted butter 1tbs olive oil 1 medium-to-large parsnip, peeled and coarsely chopped 1 medium head cauliflower, cored and cut into medium florets 1 teaspoon chopped fresh thyme Sea salt Freshly ground black pepper 7 cups no-salt-added vegetable broth ¼ cup heavy cream Serves 8

Trim the dark green sections from the leeks and reserve for making vegetable broth, if desired. Halve the pale green and white sections lengthwise.

Rinse under cold running water, pat dry and cut crosswise into 1cm pieces.

Melt the butter in a large stockpot over low heat.

Stir in the oil and leeks; cover and cook for 10 minutes or until the leeks are tender. Add the parsnip, cauliflower and thyme. Season lightly with salt and pepper. Add the broth, stirring to incorporate. Increase the heat to medium-high and bring to a boil, then reduce the heat to low, cover and cook for 30 minutes or until the parsnip and cauliflower are tender.

Remove from the heat, uncover and let cool for about five minutes.

Use a stick blender, or work in batches using a food processor, to purée the mixture into a smooth soup.

Return it all to the pot over low heat. Stir in the cream. Add salt and pepper as needed.

To serve: Ladle the soup into mugs or bowls; top each portion with a small spoonful of gremolata (optional).