leek, cauliflower & parsnip soup

Directions

1. 1

   Heat the oil in a heavy based saucepan over a medium heat. Cook the onion and leek for 2 minutes to soften, then add in the garlic. Cook, stirring for 2 minutes, or until fragrant.

2. 2

   Add in the parsnip, cumin, turmeric, salt and pepper and continue to cook for 2-3 minutes to toast the spices.

3. 3

   Add in the cauliflower and stock then bring up to a simmer.

4. 4

   Cover with a lid and leave to simmer for 25 minutes, or until the vegetables are tender. Blitz until smooth and silky with an emersion blender then stir through the coconut cream.

5. 5

   For the chili oil add the dried chilli, garlic powder, almonds and a pinch of salt into a small heat proof bowl. Heat the oil in a small pot then pour over the chilli mixture. Leave for 15 minutes to infuse.

6. 6

   Ladle the soup into serving bowls then top with the chilli oil and coriander sprigs. Enjoy!