Roasted Cauliflower, Parsnip and Turnip Soup 

• 700g cauliflower, cut into florets 
• 250g turnips, peeled and chopped into bitesize pieces  
• 450g parsnips, peeled and thinly sliced (2-3) 
• Olive oil 
• Salt  
• 10g thyme stalks 
• 1.5L vegetable stock  
• 250ml pouring cream 
• 1 garlic head, cut in half

Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. 

Place cauliflower and turnips into a Le Creuset Stainless Steel 35cm Rectangular Roaster and drizzle with olive oil, season with salt and scatter the thyme stalks, saving a stalk for garnishing. Cover with tin foil and roast in oven for 1 hour. Remove the tin foil and roast for a further 30 minutes. Ensure the vegetables are cooked thoroughly without excessive browning. 

Thinly slice the parsnips. Heat vegetable oil in a deep pot. Once hot, fry in batches until just golden brown. Remove from the oil and drain on a paper towel. Season with salt and repeat with remaining parsnip.  

Transfer vegetables to a large casserole and add vegetable stock. Place over medium heat and bring to a simmer. Add cream. Remove soup from heat and blend in batches while still hot, until super smooth. Garnish with cream, crispy parsnip chips, olive oil and thyme. 

Cook’s note: 

This soup freezes well, defrost overnight in the fridge.