Roast Cauliflower & Parsnip Soup

It was great to see so many of you after the holidays at Youth Space again. 🙂
When working together as a team, a lot can get done – and it’s fun.  Tonight 24 cauliflower were washed and separated into florets for roasting, along with 2kg of parsnip.
The roasting intensifies the flavour and the fresh thyme combines to bring subtle layers of flavour to this Roast Cauliflower and Parsnip Soup.

We also learnt that roasting whole bulbs of garlic until soft makes it easy to peel.
The roasted butternut pumpkin hummus was made by two of the team and went well with some flat breads we had made earlier in the day.
The Youth Space kitchen was busy and the flow of conversation never stopped. Always great working together.

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