- STEP 1
To a pot add some oil and/or butter ( I used both ), warm up gently and put about 1 to 2 teaspoons of fennel seeds and lightly toast.
- STEP 2
After the seed have been toasted add roughly chopped veg ( peeled parsnips, whole cauliflower with greens and all), mix through and add stock.
- STEP 3
Season with salt and pepper, bring to boil. When vegetables are cooked, blend whole mixture to a smooth consistency.
- STEP 4
Serve with olive oil toasted bread or croutons and sprinkling of chives.
For creamier texture you can add some cream.