Parsnip and Cauliflower Soup

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.

After the seed have been toasted add roughly chopped veg ( peeled parsnips, whole cauliflower with greens and all), mix through and add stock.

Season with salt and pepper, bring to boil. When vegetables are cooked, blend whole mixture to a smooth consistency.

Serve with olive oil toasted bread or croutons and sprinkling of chives. For creamier texture you can add some cream. Enjoy