Spicy Roast Parsnip Soup
Over a year ago
4,976 views
Ingredients
- 2 tbsp olive oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- ½ tsp mustard seeds
- 1 large onion (cut into 8)
- 2 cloves garlic
- 675g cubed parsnips
- 1 large cubed carrot
- 1.2Ltrs vegetable stock
- 1 tbsp lemon juice
- salt/pepper to taste
Accompaniment
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Description
Easy to make, tasty and warming. Quite a sweet soup. The carrot gives it a warmer colour. Made it during my tonsilitis spell!
Method
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1
Heat oven to 220C/fan 200C/gas 7. Mix together the oil and spices. Add the vegetables and mix to coat. Spread over a heavy baking sheet and roast for 30 mins until tender.
Liquidise with half the stock until smooth. Pour into a pan with the remaining stock, add salt and pepper to taste, then heat until simmering. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds or coriander. If soup is sweeter than your taste, add a little more lemon juice.
I tried this again using half parsnips and half carrots, and also made it a little thinner with a cup of water; it was lovely, and it's got to be healthy!