Soup is a perfect easy meal option for dinner on cool winter evenings - and leftovers are great for lunch the next day! This version uses roast parsnip and cauliflower to add a nice sweetness.
1 cup cauliflower, in chunks
1 cup parsnip, in chunks
2 cloves garlic, peeled
1 small onion, roughly diced
1 teaspoon cumin
1 teaspoon thyme
½ teaspoon smoked paprika
1½ cups water
¼ cup plain greek yoghurt
2 tablespoons olive oil
Salt and pepper
Parsley to decorate (optional)
Arrange cauliflower, parsnip, onion and garlic on an oven tray and drizzle with 1 tablespoon olive oil.
Bake for about 30 minutes at 200°C until vegetables are soft and partially caramelised. Remove from oven and leave to cool slightly.
Add the vegetables, onion and garlic to a blender together with cumin, thyme, paprika, water, olive oil and yoghurt. Blend until smooth, and season to taste with salt and pepper.
Pour soup into a pot and warm over a medium heat until piping hot (for a thinner soup you could add a little more water).
Divide into bowls and garnish with parsley. Serve with warm slices of sourdough toast.
* You could also transfer to a pot and use a stick blender – just watch out for splashes!
Makes 2 Serves