Spicy roasted parsnip soup

Method 1

Ingredients

2 tbsp olive oil

1 tsp coriander seeds

1 tsp cumin seeds

plus extra to garnish

½ tsp ground turmeric

½ tsp mustard seeds

1 large onion

cut into 8 chunks

2 garlic cloves

675g parsnips

diced

2 plum tomatoes

quartered

1.2l vegetable stock

1 tbsp lemon juice

step 1

Heat oven to 220C/fan 200C/gas 7.

step 2

In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.

step 3

Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.

step 4

Spread over a heavy baking sheet, then roast for 30 mins until tender.

step 5

Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.

step 6

Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.

step 7

Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

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Method 2

Ingredients:

- 4 large parsnips, peeled and chopped

- 1 onion, chopped

- 2 cloves of garlic, minced

- 1 tsp ground cumin

- 1/2 tsp chili powder (adjust to taste for spiciness)

- 4 cups vegetable or chicken broth

- 1/2 cup coconut milk

- Salt and pepper to taste

- Olive oil for roasting

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Toss the chopped parsnips with olive oil, salt, pepper, and spread them out on a baking sheet. Roast in the oven for about 30-35 minutes, or until they are golden brown.

3. In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.

4. Stir in the ground cumin and chili powder, cooking for another minute.

5. Add the roasted parsnips to the pot, along with the broth. Bring to a simmer and cook for about 15 minutes.

6. Using an immersion blender or regular blender, blend the soup until smooth.

7. Stir in the coconut milk and adjust the seasoning with salt and pepper.

8. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of chili flakes.

Comments

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