Soup:

• Start by pre-heating the oven to 175℃. Line a baking tray with foil and add you cauliflower florets and parsnips and toss well in the olive oil and cumin seeds.
• Place in the oven to lightly roast for around 25 minutes, until slightly coloured and soft.
• Meanwhile, add your onions, celery, garlic and dried thyme to a large saucepan with a splash of oil. Gently fry until the onions are translucent and the celery and softened. This should take around 10-12 minutes.
• Once the cauliflower and parsnips have roasted, add to the saucepan with the onions and mix well before adding the chicken stock and boiling water.
• Remember to save a couple of the cauliflower florets to add on top of the soup before serving!
• Mix well, turn down to a low/medium heat, bring to the boil and leave to simmer with a lid on for 15 minutes.
• Remove from the heat and blitz either in a food processor or with a hand blender. Taste and season with salt and pepper if needed.
• Place to one side until ready to serve.

Garlic croutons:

• Slice the bread into small cube shaped pieces.
• To a frying pan, add the olive oil and garlic. Leave on a low heat for 5 minutes to allow the garlic to infuse into the oil.
• Now turn up the heat and add the croutons. Fry until crispy and a nice golden colour.
• Remove from the pan and place onto a piece of kitchen roll to absorb any excess oil and season with salt and pepper.

Parsley oil:

• Add the parsley to a pan of boiling water for 20 seconds. Remove quickly and place straight into a bowl of iced water for 30 seconds.
• Remove from the water and drain thoroughly before placing on some paper towels. Squeeze out as much of the water as you can.
• Place into a mini food processor with the olive oil and blitz for about 40 seconds.
• Leave to stand for 5 minutes before straining into a jug. You should be left with a nice green coloured oil that tastes like parsley!