Ingredients

• 1 large head cauliflower, chopped into florets
• 2 parsnips, peeled and chopped into chunks
• Extra virgin olive oil
• 5-6 cloves garlic, unpeeled
• 1 tsp cumin seeds, freshly ground in a coffee grinder or mortar & pestle
• 1 medium onion, sliced
• 3 springs of fresh thyme, washed
• 5 cups vegetable stock*
• ¼ cup cashew topping or **1 cup unsweetened organic soy milk
• fresh thyme leaves to garnish
• extra vegetable stock to thin
• organic sea salt to taste

*To make up the vegetable stock use 18g (one rounded dessert spoon) of Rapunzel organic vegetable bouillon powder per litre of water.

**If using soy, nut or rice milk, reduce vegetable stock amount by 3/4 cup

Method

1. Preheat oven to 200°C.
2. Toss chopped cauliflower and parsnip each separately in 1 Tbsp extra virgin olive oil and a generous pinch of salt.
3. Place each of the vegetables in a lined oven tray, together with the whole garlic cloves and roast until golden, around 25 – 30 mins. Remove cauliflower and garlic, give parsnips another 7-10 mins until tender. Slip the skins off the roast garlic.
4. Heat 2 Tbsp of extra virgin olive oil in a large pot over a medium heat. Saute onion for around 5 mins until soft. Add the cumin and continue to stir over the heat another minute.
5. Add the vegetable stock, thyme sprigs and roast vegetables, bring to the boil, reduce heat and simmer, covered, for 20 minutes.
6. Remove the thyme stalks, then using a hand blender, puree the soup until creamy and smooth. Add the cashew topping (or soy or nut milk) while blending.
7. Taste and adjust seasonings, you will need to add some seasalt to bring out the flavours. You may also need a little extra vegetable stock to thin down the soup, especially if you re-heat it later on.
8. Pour into a bowl and decorate with fresh thyme leaves.