Golden Crown Soup
“This is a velvety cauliflower, earthy parsnips, cumin, nutmeg soup, made even more delicious when finished with a drizzle of Verde Harvest Olive Oil and a scatter of golden marigold petals”
This recipe has been especially created for Two&One by Laura Billington, author, creative archivist, and storyteller of lost heritage.
“We create through our choices, our rituals, the objects we hold onto, the stories we tell, the way we set a table, or arrange a shelf, or return to a place that makes us feel like ourselves.”
You can read more about Laura or, even better, find more recipes in her book: Inspired Grazing
Ingredients
4 tbsp Negra Harvest olive oil
1 onion, diced
2 cloves of garlic, sliced
1 small cauliflower cut into florets
2 parsnips, peeled and chopped
1 can (400g) cannellini beans, drained and rinsed
1 tsp ground cumin
1/2 tsp ground nutmeg
750ml veg stock
200ml whole milk (or a splash of cream)
2–3 sprigs fresh thyme
Sea salt & white pepper
Marigold petals, thyme and Verde Harvest olive oil to finish
Tasty bread like baguette, ciabatta or sourdough
Takes 25 mins – serves 6
Method
Sauté the onion & garlic in the Negra Harvest olive oil until softened, this will take a few minutes. Enjoy the aromas!
Add the florets of cauliflower, the chopped parsnip, thyme, cumin and nutmeg and stir until fragrant.
Once the vegetables are coated in the olive oil and the herbs and spices, add the cannellini beans and stock, and simmer until tender, around 15 mins.
Once the parsnips and the cauliflower are tender, blend until silky smooth. Stir in the whole milk, and season with salt and pepper to taste.
To garnish the bowls, finish with a generous drizzle of Verde Harvest olive oil and a scatter of marigold petals and thyme.
