Spiced Roast Parnsip and Garlic Soup
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!
- 4 ppl
- Prep time: 10 Minutes|Cook time: 40 Minutes|Total time: 50 Minutes
- 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
- 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.