Spiced Roast Parnsip and Garlic Soup

3 (2 Reviews)
4 ppl
50 Minutes

With the colder weather settling in, I’ve been really enjoying making big batches of soup with whatever seasonal ingredients are on offer at the shops. I found a bag of parsnips in a local green grocers that was reduced, so I quickly picked it up and knew that it was calling to be made into a soup This one was super creamy. Roasting beforehand brings out the sweet and earthy flavours of the parsnips, and make sure to save a few of the whole roasted pieces to put on the top. Save this for a warm wintery lunch, with fresh bread, toast or my favourite – a savoury scone!

Spiced Roast Parnsip and Garlic Soup

3 (2 Reviews)

Recipe details

  • 4 ppl
  • Prep time: 10 Minutes|Cook time: 40 Minutes|Total time: 50 Minutes

Ingredients


Instructions


Mix the parsnips with the ground spices, salt and pepper, and a TBSP of Olive oil, then lay out on a roasting pan. Add the whole garlic cloves, and roast at 180°C (fan) for 30-40 minutes until golden and soft.
Add some oil to a large pan, then toast the cumin seeds for a minute till fragrant, add the onions, and cook until soft.
When the parsnip is cooked, remove a handful for topping the soup. Add the rest to the pot along with the roasted garlic (discarding the skin).
Mix together, then add 75% of Vegetable stock and Milk, and then use a blender to puree it all together. I like to start with less liquid and then add as I go, so I can get just the right consistency (not too thick, not too thin).
Once smooth, reheat again if needed, and spoon into bowls, topping with a spoonful of yoghurt and remaining roast parsnip

Tips

  • Keep in the fridge for a few days (without adding the yoghurt on top or extra parsnips), or freeze in portions for a later time.

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Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

3 (2 Reviews)

Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

3 (2 Reviews)
  • Philip
    Philip
    on Oct 15, 2020

    Do you think It would be ok to cook the soup in a high speed blender after roasting?


    • Matte Black Bowls
      Matte Black Bowls
      on Nov 1, 2020

      Yes, definitely! Would be quicker than a hand blender too - you might want to reheat it in the pan afterwards again if it has cooled down too much.

  • Tra7848891
    Tra7848891
    on Oct 15, 2020

    Delicious! Simple ingredients. Family loved.

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