500g parsnips, peeled, cut into chunks
1 onion, peeled and quartered
2 tsp curry powder (As hot or as mild as you like)
Salt & pepper
1 tbsp olive/rapeseed oil
1.5 Litres of chicken or vegetable stock
75ml single cream (or vegan alternative)
To Serve (Optional)
1-2 carrots, peeled and thinly sliced. ( Use a mandolin or speed peeler for uniform slices)
Drizzle of oil
Pinch of garam masala
Salt & pepper
- Preheat oven to 200C/180C Fan/Gas 6
- Place the parsnips and onion on the baking tray and sprinkle over the curry powder, salt and pepper and drizzle with the oil. Mix well till evenly coated. Place in the oven and roast for 30 minutes until tender.
- If making the carrot crisps toss with the oil and seasoning and place them in a single layer on the baking tray once parsnips are done. Watch them carefully as they can be temperamental. Bake for 10-12 minutes until the edges have started to curl up and colour, then turn them over and cook for a further 5 – 8 minutes.
- Place the stock into a saucepan over a high heat, once boiling, reduce to a simmer.
- Add the roasted vegetables and simmer for 10 – 15 minutes
- Let cool slightly and chuck everything into a blender (I love my NutriBullet for this) A hand held blender will also work but you won’t get such a smooth velvety soup. Taste and adjust seasoning.
- If serving immediately add the cream, stir and serve with the carrot crisps.
Notes: This is also a great soup for the slow cooker. Just add the stock to the slow cooker and the roasted vegetables. Cook on low for 2-3 hours. Great if you’re short on prep time. Cook the vegetables the night before and you’ve a tasty lunch, virtually hassle free.
You can use parsnips instead of carrots for the crisps or a mixture of both. And crispy cavolo nero is also delicious.