“Then consider what victual or esculent things there are which grow speedily and within the year, as parsnips, carrots, turnips, onions, radish, artichokes of Jerusalem, maize and the like” – Of Plantations, Francis Bacon
As the days are getting colder and the evenings darker, soup brings ultimate cosiness. This honey roasted parsnip soup is our favourite autumnal lunch option. It uses parsnip whilst it’s at its best, and by roasting the veg it brings the first Christmassy feels of the year. This recipe uses a blender or food processor, but an easy alternative is to mash the roasted veg before adding in the liquids. We love pairing this soup with chunky bread, heaps of blankets and a good book.
This soup freezes well so you can eat it over a couple of weeks!
Prep time: 10 minutes
Cooking time: 40 minutes
What you need:
- 2 medium/small potatoes
- 5 medium/small parsnips
- 2 cloves of garlic
- Olive oil
- Ground cumin
- Salt and pepper
How to make:
- Preheat the oven to 190°C fan/ gas mark 5. Peel and chop parsnips and potatoes into small chunks. Peel garlic and roughly chop.
- Place parsnips, potatoes and garlic on a baking tray. Toss in olive oil and drizzle liberally with honey.
- Roast for 20 minutes. At this point, remove the tray from the oven, add additional honey and a sprinkling of cumin. Toss everything together and return to the oven for a further 10 minutes until soft and golden.
- Leave the tray to cool for 15 minutes.
- Add the contents of the tray to a blender (or mash) until it becomes a smooth purée.
- Gradually add boiling water to the blender (transfer to a pot if needed) until you have a smooth but creamy consistency.
- Season with salt and pepper to taste. Add additional cumin if you prefer more heat.
- Serve and enjoy!
–Caitlin Britt & Naomi Osborne