Photo by Tamara West
Heat olive oil in a saucepan and gently cook onion and garlic until soft and fragrant, without browning, then add parsnip and continue to cook for 5 minutes.
Add cauliflower and 1½ cups chicken stock. Cover and simmer the mixture over a medium heat for 15 minutes until the cauliflower is completely tender. Add 2 more cups of stock and sea salt, and simmer uncovered for a further 10 minutes.
Remove from heat and leave to cool for 10 minutes. Working in batches, puree to a smooth soup in the blender. Blend well, season to taste and thin the soup with more stock if needed. Reheat to serve. Serve with a drizzle of truffle or extra virgin olive oil, and freshly ground black pepper.