Spiced Roast Parnsip and Garlic Soup

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!

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

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Barbara
on Oct 15, 2020

Can you substitute some other vegetable for the parsnips?

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- Matte Black Bowls
  on Nov 1, 2020
  
  I haven't tried, but carrots should also work and be delicious!
  
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Philip
on Oct 15, 2020

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

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- 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.
  
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