Honey Roasted Spiced Parsnip Soup
Ingredients: Serves 6
- 3 tabsp rapeseed/olive oil
- 1 tabsp honey
- 700g parsnips diced
- 1 large onion diced
- 3 garlic cloves crushed
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- ½ tsp turmeric
- ½ tsp ginger
- 1.5 liters chicken stock
- 100ml fresh cream
- Toasted cumin seeds to garnish
Method:
Preheat the oven 220oC In a bowl, add the parsnips along with 2 tabsp of oil and tabsp honey and mix well until all the parsnip is coated. Roast on a parchment lined baking tray for about 25-30minutes or until tender & slightly charred on the edges. Heat a large saucepan over a medium heat, add 1tabsp oil and sweat onions. Cook for 5 minutes until soft. Add garlic, cumin, coriander, turmeric & ginger and cook for a minute, stirring all the time. Next add parsnips & stock and simmer for 10 minutes. Remove from heat and blend until smooth. Add cream and mix well to combine and taste for seasoning. Garnish with toasted cumin seeds and serve with freshly made bread.
