Spiced Roast Parnsip and Garlic Soup

3 (3 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 (3 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.

Top Recipes

12 Ways to Use Apples in Your Menu This Season
13 Fall Soups That Are Cozy and Warm
The Top 10 Quick Dinner Recipes of 2020
10 Cast Iron Skillet Recipes Your Whole Family Will Love
10 Ways to Make Tasty, Slightly-healthier Halloween Treats
12 Hearty Chilis That Will Keep You Warm This Season
15 New Twists on Classic Thanksgiving Side Dishes

Comments and Reviews

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

3 (3 Reviews)

Comments and Reviews

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

3 (3 Reviews)
  • Barbara
    Barbara
    on Oct 15, 2020

    Can you substitute some other vegetable for the parsnips?

  • 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.

4 of 7 comments
Your comment...