Honey-roasted parsnip soup
Ingredients
- 750 g parsnips cut into wedges
- 2 onions cut into wedges
- 2 tablespoons olive oil
- 2 tablespoons clear honey
- 1 teaspoon ground turmeric
- ½ teaspoon dried crushed chillies
- 3 garlic cloves thickly sliced
- 1.2 litres vegetable or chicken stock see pages 13 and 10
- 2 tablespoons sherry or cider vinegar
- 150 ml double cream
- 5 cm piece of fresh root ginger peeled and grated
- salt and pepper
- a little turmeric to garnish
Instructions
- Arrange the parsnips and onions in a large roasting tin in a single layer, then drizzle with the oil and honey.
- Sprinkle with the turmeric, crushed chillies and garlic.
- Roast in a preheated oven, 190°C (375°F), Gas Mark 5, for 45–50 minutes, turning once until a deep golden brown with sticky, caramelized edges.
- Transfer the roasting tin to the hob, add the stock, vinegar and salt and pepper and bring to the boil, scraping up the juices from the base of the pan.
- Simmer for 5 minutes.
- Allow the soup to cool slightly, then purée in batches in a blender or food processor until smooth.
- Pour into a saucepan and reheat.
- Taste and adjust the seasoning and top up with a little extra stock, if needed.
- Mix the cream, ginger and a little pepper together.
- Ladle the soup into bowls and drizzle the ginger cream over the top, then garnish with a little turmeric, if liked.
- Serve with croûtons
Notes / Tips / Wine Advice:
For honey-roasted sweet potato soup, replace the parsnips with 750 g (1½ lb) sweet potato, cut into wedges, sprinkle with 1 teaspoon roughly crushed cumin seeds in addition to the turmeric and chilli, and roast and finish as above. Serve ladled into soup bowls topped with spoonfuls of natural yogurt and a teaspoon of mango chutney drizzled over each bowl.
