Vegetable soups are both nourishing and nutritious, particularly in the colder months of the year. Warm up from the inside out this winter and try our Chef, Susan Thompson’s Cauliflower and Parsnip Soup with Kale Herb Oil and Toasted Hazelnuts.

Serves: 4 to 6



2 tablespoons extra virgin olive oil

1 large leek, white and light green parts, halved, washed and thinly sliced

1 stalk celery, thinly sliced

1 teaspoon fine sea salt, plus more to taste

2 large garlic cloves, peeled and sliced

1 medium head cauliflower, stem thinly sliced and head cut into small florets.

3-4 parsnip, cut into thick coins

1 large potato, peeled and diced in small cubes

½ teaspoon freshly cracked black pepper

4 cups filtered water

½ cup hazelnuts, toasted, skinned and roughly chopped, to serve

Kale Herb Oil

1 cup shredded kale leaves (any kale, but Tuscan kale with give the best colour)

1 cup coriander leaves (or any soft herb, such as parsley, basil)

½ cup extra virgin olive oil  (garlic confit oil is also delicious)

2 teaspoons lemon juice

⅛ teaspoon fine sea salt

¼ teaspoon chilli flakes, optional


  1. Heat oil in a large saucepan over medium heat. Add leek, celery and 1 teaspoon salt. Cook, stirring often, until softened, 5-7 minutes. Add garlic and cook for a further couple of minutes, until aromatic.
  2. Add cauliflower stems, parsnip, potato, water and black pepper. Increase heat to bring to a boil, then reduce heat and simmer for 15-20 minutes, until vegetables are tender. Add cauliflower florets and simmer until cauliflower is tender, 12-15 minutes.
  3. Meanwhile, make the Kale Herb Oil, combine all the ingredients in a high speed blender. (No need to strain if using a high speed blender, most of the nutrients are in the pulp).
  4. Process the soup in batches in a blender until smooth. Return pureed soup to a pot and bring to a gentle simmer. Add a little more water to thin the soup to desired consistency.  Taste and season with more salt and pepper, to taste. 
  5. Serve drizzled with kale oil and sprinkled with toasted hazelnuts. Enjoy!



Kale Herb oil will make more than is needed in the recipe. Use it to garnish and add flavour to anything, other soup recipes, stews, eggs. 

To maintain the vibrant green colour during storage, blanch the greens first, by cooking them in salted boiling water (2 minutes for kale, 20 secs for herbs) and transferring straight away to an ice bath. Squeeze out liquid before making oil. Unstrained oil will keep in the refrigerator for a couple of weeks, strained oil, for a few months. Bring to room temperature before using.