recipes / vegetables

Cauliflower and Parsnip Soup


This silky smooth soup is the definition of delightful. It has subtle creamy flavours, crispy rich black pudding and it is cheap as chips to make. It’s a great meal to prepare if you have lots of people to feed and want to fill everyone up, or go mini and serve individual amuse bouches in espresso cups at a cocktail party.

Being from England, where the weather is inclement at best, soup was a staple – throughout the year! I hope this scrummy little number will soon become a weekly regular in your repertoire too.

See this dish as part of a MEAL PLAN

Prep time: 30 minutes

Serves: 4


1 Parsnip

1 brown onion

1/2 cauliflower

500ml milk

2 slices black pudding

1 bay leaf

1 litre water

oil for frying

salt and pepper


Roughly chop the onion, peeled parsnip and cauliflower and place them in a large saucepan that has been heating over a medium heat with a glug of oil in it. Fry together for 2-3 minutes. Season well with salt and black pepper before covering with a litre of water and placing the lid on. Simmer on a medium heat for 15 minutes or until a knife goes through the vegetables easily and with no resistance.

In a separate pan heat 500ml of milk with a bay leaf until it begins to gently bubble. Strain the vegetables* and add the milk. Whizz together using a stick blender until it has a smooth, reasonably thick viscosity.

To fry the black pudding heat a little oil in a pan on a medium-high heat. You will want to fry it for 1-2 minutes on each side until the little grains are toasty and golden and the pudding itself has a crispy charred shell. Crumble over the soup and serve with hot buttered toast.


Delicious additions:

A little garlic

A drizzle of truffle oil for the decadent amongst you

Sour cream and chives


Serving suggestions:

A crisp cold glass of Pinot Grigio

A light watercress salad and pate on toast

*Keep the vegetable water and freeze it as vegetable stock.





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