VEGETARIAN
GLUTEN FREE
DAIRY FREE
Parsnip, cauliflower and truffle soup
SERVES 2 // PREP TIME 20 MINS // COOK 25 MINS
30 gm butter, coarsely chopped
1 small leek, thinly sliced
1 garlic clove, finely chopped
2 sprigs each sage and thyme
500 gm cauliflower, chopped finely, small leaves reserved
250 gm parsnips, chopped finely
500 ml (2 cups) each milk and vegetable stock
100 gm creme fraiche
2½ tbsp white truffle oil, plus extra for drizzling
Finely grated rind and juice of ½ lemon
PARSNIP CHIPS
Vegetable oil, for deep-frying
1 large parsnip, thinly sliced
1 Melt butter in a large saucepan over medium-high heat, cook leek, garlic and herbs, stirring occasionally until softened (4-5 minutes).
2 Add cauliflower, parsnip, milk, stock and 250ml water. Season to taste, cover with a lid, bring to the boil, then uncover and simmer, stirring occasionally until cauliflower and parsnip are tender (10-15 minutes). Discard herbs sprigs then add crème fraîche, truffle oil, lemon rind and juice, blend with a hand-held blender until smooth. Season and keep warm.
Meanwhile, for
