Tasty Wholefood – Cauliflower, Fennel and Parsnip Soup

1/4 cup (60ml) olive oil

1 brown onion, roughly chopped

3 garlic cloves, roughly chopped

1kg local parsnips, peeled, cut into 3cm pieces

1 fennel bunch, sliced

1 small local cauliflower, cut into florets

1 long green chilli, seeds removed, finely chopped (optional)

1/8 teaspoon cayenne pepper

1/4 teaspoon sweet paprika

2 litres (8 cups) vegetable or meat stock

4 thick slices Hogans sourdough bread, crusts removed, torn into 3cm pieces

2/3 cup (50g) grated parmesan

Cream, to serve

Finely chopped fresh Savage farms flat-leaf parsley and green wispy fennel fronds to serve

Heat 1 tablespoon oil in a large saucepan over medium heat. Add fennel, onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add parsnip and cauliflower, then cook for 15-20 minutes or until starting to soften and slightly caramelised.

Add chilli, cayenne, paprika and stock, scraping bottom of the pan with a spoon, then cook, stirring, for 10-15 minutes until the vegetables are tender. Season. Transfer to a blender and whiz until smooth. Return soup to the pan, season, then keep warm over medium heat.

Meanwhile, preheat the oven to 220°C. Place bread on a baking tray and drizzle with remaining 2 tablespoons oil. Bake for 7 minutes or until slightly toasted, then sprinkle over parmesan and bake for a further 5 minutes or until golden. To serve, swirl cream through soup and garnish with herbs and croutons.