Bring warmth to a cold winter night with this delicious and healthy roast parsnip soup. Infused with exotic flavours of cumin, turmeric and garam masala, it’s easy to make and very cost-effective.

Enjoy with homemade crusty bread or sandwiches as a starter, quick meal or late night snack.
Continue reading“Spicy Roast Parsnip Soup”→

The crusty bread pictured in this article was made using the Easy Bloomer Loaf recipe, with 25% Wessex Mill Six Seed flour. It gave the bread a lovely texture to compliment the soup.

Equipment

• Chopping board
• Sharp knife
• Garlic press (optional)
• Small and large saucepan
• Large baking tray
• Kitchen foil
• Disposable kitchen gloves
• Food blender

Ingredients

Method

This makes a decent amount of soup for the week. What isn’t eaten for one meal can be re-heated on a future occasion, lunch or dinner.

1. Preheat oven to 200°C (220°C non-fan).
2. Remove the top and tail of parsnips. Slice them in half lengthways.
3. Slice the onion into quarters. Crush the garlic cloves.
4. In a small bowl, mix coriander seeds, cumin seeds, turmeric, crushed garlic, garam masala and mustard seeds with olive oil.
5. On a large baking tray, lay out a sheet of kitchen foil and brush with oil.
6. In a large bowl, add parsnips slices and onion quarters. Coat with oil/spice mix.
7. Spread the parsnip slices onto the oiled baking sheet.
8. Bake for 30-40 minutes, until parsnips are tender.
9. Remove parsnips from oven.
10. Add to a food blender, pour in the vegetable stock and blitz.
    • May need to be done in stages depending on the capacity of your blender.
11. Heat (or re-heat) some up in a saucepan for the meal.
12. Finish with some cream and seeds.

This soup goes well with grilled aubergine (eggplant for the colonies) sandwiches. For non-vegetarians, a smoked ham sandwich really hits the spot.

Hints and Tips

1. Use disposable gloves to apply the oil and spice mixture to the parsnips, to avoid turmeric staining your hands.
2. The parsnips can be left to cool after they come out of the oven, which makes them easier to handle. Also some blenders, such as a “Nutribullet”, do not take hot foodstuffs.
3. Vegetable stock is readily available from supermarkets. It can also be made by combining vegetable bouillon with water.
4. The vegetable stock can be substituted for chicken stock (non-vegetarian of course). It’s down to personal taste and preference.
5. The cats might find the parsnips interesting.