- 12 parsnips
- 1 T olive oil
- 1 t ground cumin
- 1/2 t dried chilli
- 1/2 t ginger
- A pinch of sea salt
- 2 onions
- 1 potato
- 1 t olive oil
- 3 cups chicken stock
- 2-3 T milk
Preheat the oven to 180°C. Peel and slice parsnips, toss in olive oil and arrange on a baking tray.
Scatter over ground cumin, dried chilli, ginger and a pinch of sea salt. Roast for 15 – 20 minutes until sticky and golden.
Chop onions and one potato. Place in a saucepan with olive oil and sweat for 10 minutes, then add the roasted parsnips and chicken stock.
Simmer for 10 minutes before removing from the heat and blending with milk. Season and reheat in a clean saucepan.
Serve hot with chunks of rye bread.
Eating seasonally is one of the best things you can do for your body and for the environment. Parsnips are in season now and they’re packed with flavour and nutrients.
Their sweetness intensifies when they are roasted and the sugars caramelise. This is a thick, rich soup but it does not contain any cream or butter