Parsnip and Cauliflower Soup
g/3 small shallots
tbsp/15ml olive oil
sm head/325g cauliflower
cut in florets
peeled and diced
tbsp/30 ml olive oil
Fried pancetta and parsley
Heat oil in a medium pot on medium. Add shallot and celery, stirring occasionally.
After 1-2 minutes, add parsnip and cauliflower. Saute for 2-3 minutes.
Reduce heat to low and add broth and spices.
Simmer 1-2 hours until everything is soft. Remove from heat and allow to cool so it doesn’t damage any plastic blenders.
Puree in a food processor or blender. Return to heat and season further with salt if needed.
If serving with shitakes:
Slice shitakes in 1/4” slices. Heat oil on medium-high.
Add mushrooms and stir frequently until browned.
Alternatively fry up some pancetta pieces until crispy.
Either way, divide between the bowls and enjoy.
*Vegetable if you are keeping it vegan, but chicken or beef also work very well here.