Parsnip, Garlic &
Makes: Four Bowls
Time to Make: 30 minutes.
3 Large Parsnips
1 White Onion
2 tbsp Moorish Garlic Aioli
1 Apple – diced.
2tsp Coconut Oil
Salt and Pepper
Cut your onion in half – chop one half into thin slices and dice the other. Place the thin sliced half to one side and the diced half into your saucepan.
Cut your cauliflower into florets, place into the saucepan along with the onion and parsnips - peeled and chopped into chunks. Cover with water and bring to the boil.
Once boiling, reduce to a simmer and allow to cook for 15-20 minutes or until your cauliflower and parsnips are soft.
Then blend along with the cooking water (spoon by spoon) until smooth. Add more water until at the desired consistency.
Add 2tbsp of Moorish Garlic Aioli and mix until fully combined. Season to taste and place to the side.
Melt your coconut oil in a small saucepan, add your onion slices and cook on a medium-low heat for 3-4 minutes, until they start to soften and turn brown. Add the diced apple and continue to cook, stirring frequently until both ingredients are nicely caramelised.
Spoon the soup into bowls and top with the caramelised apple and onion.