Easy Roasted Parsnip Soup
Ingredients
The roast parsnips
-
2
tablespoons
olive oil
-
1
kg
parsnips, peeled and cut into small chunks
-
to taste
salt
-
to taste
pepper
The soup base
-
1
tablespoon
olive oil
-
1
large
onion, sliced
-
2
cloves
garlic, grated or crushed
-
ΒΌ
teaspoon
chilli flakes (optional)
-
1
teaspoon
turmeric
-
1
teaspoon
cumin
-
2
teaspoons
garam masala
-
500
ml
vegetable stock
Instructions
- Preheat the oven to 220C (or 200C fan, gas mark 7, 425F).
- Toss the chopped parsnips with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Roast the parsnips for 10 minutes, then turn them and roast for another 10 minutes.
- In a saucepan, heat 1 tablespoon of olive oil and fry the sliced onion for 4 minutes until softened.
- Add the garlic, chilli flakes, and spices, and fry for an additional minute.
- Pour in the vegetable stock and bring to a boil, then turn off the heat until the parsnips are ready.
- Once the parsnips are roasted, add them to the saucepan, bring back to a boil, and simmer for 2 minutes.
- Blend the soup until smooth, then return it to the pan and adjust the consistency with more water if needed.
Nutrition Facts (estimated)
Servings
4
Calories
309
Total fat
12g
Total carbohydrates
50g
Total protein
4g
Sodium
201mg
Cholesterol
0mg
You might also like