• 1 Cauliflower
  • 3 Parsnips
  • 1 Potato
  • Vegetable Stock
  • Butter or Vegetable Oil
  • Fennel Seeds
  • White Pepper
  • Salt


  • 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. Enjoy

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