Spiced Roast Parnsip and Garlic Soup

Matte Black Bowls
by Matte Black Bowls
4 ppl
50 min

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
Recipe details
  • 4  ppl
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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  • 750g (5¾ cups) Parsnip (cut into thick cubes)
  • 6 Garlic Cloves
  • 1l Vegetable Stock
  • 1 Onion, diced
  • 1 TSP Cumin Seeds
  • 1 TSP Ground Coriander
  • 1 TSP Garam Masala
  • 300ml (1¼ cups) Milk (diary or plant-based)
  • 1 TBSP Olive oil (for roasting)

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.