parsnip, cauliflower and almond soup with sage and basil oil
1 leek, white part only, quartered 2 cloves garlic 2 tablespoons extra virgin olive oil 1 parsnip, chopped 4 Jerusalem artichokes, chopped 300g cauliflower, chopped ⅔ cup (110g) blanched almonds 2 cups (500ml) chicken stock 2 cups (500ml) unsweetened almond milk sea salt and cracked black pepper sage and basil oil 1 cup (30g) basil leaves ¹⁄³ cup (20g) sage leaves ⅔ cup (160ml) extra virgin olive oil
To make the sage and basil oil, place herbs in the Thermomix TM5 mixing bowl and chop for 5 seconds/speed 6. Scrape down the bowl. Add oil and cook with the measuring cup on for 4 minutes/70˚C/speed 1. Blend for 30 seconds/speed 7. Strain oil through a fine sieve and discard solids. Set aside. To make the soup, place leek, garlic and oil in the clean mixing bowl and chop for 5 seconds/ speed 7. Scrape down the bowl and cook for 10 minutes/120˚C/speed 1. In three batches, add parsnip, artichokes, cauliflower and almonds and chop for 30 seconds/speed 7, scraping down the sides each time. Add stock and cook for 20 minutes/120˚C/speed 1. Add almond milk, salt and pepper and blend for 1 minute/ speed 5–10 increasing gradually or until smooth. Top with herb oil and pepper to serve. SERVES 6.