Spicy roasted parsnip soup

Spicy roasted parsnip soup

Ingredients

serves 4
  • •680g parsnips, diced
  • •1 large onion, quartered
  • •2 garlic cloves, peeled
  • •2 tbsp olive oil
  • •1 tsp ground coriander
  • •1 tsp cumin
  • •¾ tsp chilli powder, to taste
  • •900ml vegetable stock
  • •Juice of ½ lemon
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 220°C. Prepare a large baking tray.
  2. 2. Place the onion, garlic and parsnips on the baking tray. Add the olive oil and spices and mix well. Roast for 30 minutes until tender.
  3. 3. Transfer to a large pan, then add 600ml vegetable stock. Blend with a hand blender until smooth.
  4. 4. Add the remaining vegetable stock as needed, then season and heat until simmering. Stir in the lemon juice. Serve topped with ground black pepper.
Baker Beanie Author

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