This Roasted Curried Parsnip Soup is a classic with a twist. The twist is that I’ve roasted the veg with the curry powder first so that it has a richer, deeper flavour. It’s also all done in one pot so it’s super easy and there’s less washing up!
- 4 parsnips (roughly 500g) – peeled and cut into wedges (reserve the peels for garnish)
- 1 onion – peeled and cut into wedges
- 3 cloves of garlic – peel on
- 2 teaspoons curry powder (I’ve gone for a medium)
- Olive oil and fresh thyme
- 600 ml vegetable stock
- 200 ml milk
Preheat the oven to 180°C fan
Place the parsnips, onion and garlic into an oven-proof soup pan such as a cast-iron casserole dish. Drizzle generously with olive oil, season with a little salt and pepper and some fresh thyme. Sprinkle the curry powder all over. Toss everything together and roast for 30 mins until the parsnips are soft and beginning to colour.
Take the veg from the oven and set aside to cool a little and then squeeze the garlic from the skins. Remove any herb twigs you may have used.
Place the pan onto a medium heat and pour in the stock and the milk. Let it gently simmer for roughly 10 mins. Then turn off the heat and let the soup cool by half before blending to a luxurious smooth consistency. I used a stick blender for this. You may want to add some more salt and pepper at this stage.
To make the parsnip crisps heat a little oil in a frying pan and fry the strips gently until they are just turning golden brown. Remove them from the pan onto a sheet of kitchen paper and sprinkle with salt.
For more soup recipes check these out on Dom in the Kitchen.
Eat and of course, enjoy!