Roasted Parsnip soup: As the autumn air and the shorter nights approach, I am drawn towards warmer foods and soups. Roasting vegetables before adding to soup can be a great way of enhancing the taste and making the soup richer. I have used root ginger to add even more warmth to this roasted parsnip soup.
- 4 small/medium parsnips - chopped
- 1/2 tsp paprika
- 1 tsp maple syrup
- 1 tsp extra virgin olive oil
- 1 medium onion - roughly sliced
- 2 cloves of garlic - chopped
- 1/2 inch of grated ginger root
- 2 cups red split peas - washed
- 1 litre of vegetable stock (I used homemade chicken stock)
- Preheat over to 170 oc
- Place the chopped parsnips in a large bowl and add oil, maple and paprika, salt and pepper and mix well.
- Place in oven for around 30 minutes. Remove from oven.
- Meanwhile, place the chopped onions in a large saucepan with a little water. Water saute the onions for 5-10 mins on a low heat until they are nice and soft.
- Add the garlic and ginger and stir well.
- Add the washed split peas, roasted parsnip and stock, bring to the boil on a medium heat and then drop to a simmer for 10 -15 minutes.
- Place in blender or hand liquidise. If you feel its too thick, add more boiling water.
- Taste and add a little more salt and pepper as necessary.
- I love placing a dollop or two of yogurt in the bottom of the bowl and pour soup on top!