Ingredients
Method
1.Place parsnip, onion, celery, quartered garlic, the water and stock in a large saucepan, bring to the boil. Reduce heat, simmer, covered, 1 hour or until tender. Remove pan from heat, cool, uncovered, 10 minutes.
2.Meanwhile, heat oil with extra garlic in a small saucepan over medium heat. When oil begins to sizzle, remove pan from heat. Cool. When cool, discard garlic.
3.Meanwhile, make kale chips. Preheat oven to 220°C (200°C fan forced). Tear the leafy part of the kale from stalks then tear into 3cm (1½-inch) pieces. Discard stalks. Place kale on two large oven trays lined with baking paper.
4.Combine garlic and oil, drizzle half over each tray of kale, then toss well to combine. Spread kale out in single layer. Bake 8 minutes, turning kale and swapping trays from top to bottom, halfway through cooking time, or until kale is crisp. Season with salt, sprinkle with dukkah.
5.Blend or process soup, in batches, until smooth. Return soup to pan, stir in cream, over medium-high heat, until hot. Season. Stir in juice.
6.Serve soup drizzled with garlic oil and topped with kale chips.
Be extremely careful when blending hot soup, let it cool a little first. Don’t overfill the blender, one third to half full is a good guide, and make sukre the lid is secure. Alternatively use a stick blender.
Note
