When root vegetables are roasted, the natural sugars caramelize and the parsnips, in particular, develop a lovely nutty flavour.
Serves: 6–8
INGREDIENTS
Roasted vegetables
600 grams carrots
600 grams parsnips
1 onion, sliced
2 large vine tomatoes, roughly chopped
4 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon each ground cumin, coriander, ginger and turmeric
To finish
4 cups chicken or vegetable stock
sea salt and freshly ground pepper
juice of ½ a lemon
¼ cup chopped flat-leaf parsley
3 tablespoons cream
METHOD
Preheat the oven to 180˚C.
Vegetables: Peel the parsnips and carrots and cut into 1-2 cm pieces. Combine with the other ingredients in a large bowl and mix well. Season generously.
Transfer to a large, lined baking tray and roast for 40 minutes or until very tender, turning occasionally.
To finish: Put half the vegetables and 2 cups of the stock in a food processor and process until smooth.
Tip into a saucepan and add the remaining stock and vegetables. Season and bring to the boil. Simmer for 10 minutes, adding extra water or stock if the soup is too thick.
To serve: Stir in the lemon juice and parsley, taste and season if required . Ladle into warm soup bowls and drizzle with cream. Serves 6-8
Suggested accompaniments:
Cheesy French toast: sandwich slices of Gruyère cheese between thinly sliced sourdough bread. Soak in a mixture of beaten egg and a little milk seasoned with sea salt and pepper. Fry in butter or oil until golden on both sides.
Grilled bread spread with ricotta, feta or goat’s cheese.
Parsnip chips: cook wafer thin slices of parsnip in hot oil until crisp. Drain on kitchen towels and sprinkle with sea salt.
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