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Category: Soups and salads
Serving: 3-5
Preparation: 1:30

the woodsy note of parsnip with earthy cauliflower and a sprinkle of curry powder is an amalgamation of flavors. A dollop light drizzle of truffle oil and a dollop of sweet onion jam takes it to the next level of comfort... celebrate produce!


cauliflower- 400g
parsnip- 200g
thyme- 2-3 sprigs
olive oil- generous drizzle
curry powder- 1-2 tsp
sea salt- to taste
black pepper- to taste
vegetable stock- 600-800 ml


truffle oil- a slight drizzle
sweet onion jam - a dollop


1. Peel and slice the parsnips.
2. Cut the cauliflower into bite sized chunks.
3. In a pan heat a generous drizzle of olive oil, add a few sprigs of thyme.
4. Continue adding the parsnips and cauliflower and mix well for a couple of minutes.
5. Sprinkle the curry powder and stir adding vegetable stock and simmer for 20 -25 minutes till the vegetables are soft.

(recipe video for vegetable stock : https://www.youtube.com/watch?v=mux7f0sDXAM )

6. Allow the mixture to cool completely. 1/2 hour to 40 minutes.
7. Blend the soup to a fine puree.
8. Return the mixture to a pan, add vegetable stock if required to adjust the consistency.
9.Simmer for a few minutes. check seasoning and add if required.
10.Serve garnished with a slight drizzle of truffle oil and a dollop of sweet onion jam.

(recipe video for sweet onion jam : https://www.youtube.com/watch?v=3Ke0nxGiJek)

Serving Ideas

crusty bread to sip and enjoy!

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