Cooking: Spicy Roasted Parsnip Soup

Spicy Roasted Parsnip Soup

I love good parsnip recipes, but don’t eat enough of them. This one is another beauty. Dollop Thick Thick Yoghurt  on top or some home made Creme Fraiche.

Spicy Roasted Parsnip Soup

No dairy, totally vegetarian, low cost, very easy and so yummy! What more would you want?

2 Tblspn olive oil 1 tspn coriander seeds 1 tspn cumin seeds
0.5 tspn turmeric 0.5 yellow or brown mustard seeds 1 large onion, cut into 8 chunks
2 garlic cloves 700 g parsnips cut into 2cm dice 2 large carrots, cut into 2cm dice
2 tomatoes, quartered 1.2 litres vegetable stock 1 Tblspn lemon juice
sea salt and freshly ground black pepper

Preheat oven to 220 degrees. In a bowl, mix the oil and spices. Add the veggies and mix well. Spread over a heavy baking sheet and roast for 30 minutes until tender.

Place into a food processor with half the stock and process until smooth. Pour into a pan with the remainder of the stock and heat until barely simmering. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds if desired.

This can be frozen like most soups.

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Feel free to browse other recipes from our Retro Recipes series. You might also liked our Parsnip recipes here and here.

 

 

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