(Serves 8 persons)
You will need.........
800g (1lb 12oz) Parsnips, scrubbed and cut into 3cm (1 1/4 inch) cubes.
4 tbsp Olive Oil.
2 medium onions, chopped.
1 tsp ground Coriander.
1 tsp ground Cumin.
1 tsp ground Turmeric.
1 tsp ground Ginger.
1 litre hot vegetable stock.
500ml (18fl oz whole milk.
Salt and Black pepper to taste.
Optional garnish: Chopped Parsley,or Coriander, or chopped roasted Chestnuts.
Method:
Preheat the oven to 200C, fan 180C, or Gas 6.
Arrange the prepared parsnips in a roasting tin, drizzle with half the olive oil, and turn until all are coated. Roast for 30mins, until just golden, turning halfway through.
Heat the remaining olive oil in a large saucepan over a medium heat. Add the onions and fry 6 - 8 minutes, until soft but not coloured. Stir in the spices and fry for a few minutes.
Add the roasted parsnips and stock to the pan. Bring to the boil and simmer for 10 minutes with the lid on.
Allow to cool and then use a blender or liquidiser to puree the soup to a velvety smoothness.
Return to the saucepan and stir in the milk. gently heat through and add the salt and pepper to taste.
Serve up into warmed bowls, add any garnish, and serve with freshly cooked crusty bread rolls.
FREEZING: Any left-overs can be frozen into individual portions. Can be warmed up from frozen with a little water on a low heat, then a gentle simmer when all is melted.
