Recipe of the Week – 25th April 2016 – Roasted Parsnip Soup

  
This is a very simple recipe, but the end result is really satisfying – it definitely feels like more than a sum of it parts, and could even possibly convert the most hardened of parsnip haters!

Ingredients

800g parsnips, peeled and roughly chopped 

1 large onion, peeled and cut into chunks

2 cloves of garlic, chopped

2 tbs olive oil

2 tsp cumin seeds, plus 2 tsp more to garnish

½ tsp ground turmeric

1 large tomato, chopped

1500ml good quality vegetable stock from bouillon

100g feta cheese, crumbled (optional)

Method

1. Preheat the oven to 220C.

2. In a large bowl, mix together the oil and spices then add the vegetables and mix well. Put on a large baking tray and roast for 30 minutes.

3. When tender, add the roasted parsnip and onion mixture to a food processor with half the stock and pulse until smooth. Pour into a pan with the remaining stock, season, then heat until simmering. 

4. Lightly toast the remaining cumin seeds and garnish over the soup with some crumbled feta. Serve immediately.

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