Roasted Curried Parsnip Soup

Roasted Curried Parsnip Soup recipe

Allegedly, we’re only 3 weeks away from the start of Spring but, as we speak, it’s blowing a howling gale and feels icy cold. We’ve got a fire going and I’ve had a hat on all day covering a really rather nice new hair-do. The only up side is, it’s still soup season, making it perfectly acceptable for me to share my new favourite Roasted Curried Parsnip soup with you.

Roasting vegetables for soup gives them an amazing concentrated flavour; and on the plus side saves you having to stand over the stove whilst they sauté. For my soup the parsnips, onions and garlic roast with a coating of oil and curry powder to create a golden, sweet base. These then get a gentle simmer with either chicken or vegetable stock followed by a trip through the blender and a generous splash of cream. The resulting dish is hearty, gently spiced, filling and comforting.

Hopefully, this delicious soup will get us over the line from the end of winter to the start of spring, although it’s so bloody good I may still be eating it in August.

I love a frugal recipe and this is a beauty. These parsnips had been residing in the bottom of my fridge for at least two weeks. Such simple ingredients, for such a flavourful soup.

Make a start by pre heating the oven to 170 ℃ fan assisted and finding a large roasting tin. Top and tail the parsnips and peel if you like *I didn’t like* then cut into even-ish sized pieces and add to the pan.

Slice the onion into chunky slices and quarter the big garlic cloves then add them to the pan too. Stir through the two tablespoons of oil and curry powder and the salt and pepper, then give the whole lot a good mix to ensure everything is well coated.

Roast for 30 minutes or until the vegetables are golden and almost cooked through and smelling bloody gorgeous.

Tip the vegetables into a large saucepan and pour on the stock of your choosing. I used a bit of the stock to rinse the roasting tin to make sure not a ounce of flavour was missed.

Bring up to the simmer and cook for an additional 5 to 10 minutes so the flavours meld.

Turn the heat off then leave to cool slightly before pureeing using your chosen method. I used my blender for a lovely smooth soup. Scrape it back into your pan and pour in the double cream. Have a big mouthful to see if it needs any salt and pepper.

Bring back up to the simmer, gently, don’t boil it.

Serve in steaming bowlfuls with an extra drizzle of cream and a sprig of fresh coriander. Devour.

You’ll note the lack of bread and butter with my soup; I’m trying to cut some calories and wasn’t prepared to sacrifice the generous slug of double cream.

Lucy x

Roasted Curried Parsnip Soup recipe

Serves 4, generously

You will just need pots and pans and a hand blender, blender or sieve to puree

750g parsnips, topped and tailed, peeled if you like

1 onion, peeled and thickly sliced

2 large cloves garlic

2 tablespoons olive oil

2 tablespoons curry powder, mine was just a mild blend

Salt and pepper, to taste

1250ml stock, you choose chicken or vegetable

100ml double cream, or milk if you’d rather

Fresh coriander and a drizzle more double cream, to serve

Pre heat your oven to 170℃ fan assisted and take a large roasting tin.

Top and tail your parsnips, peel if you feel the need, then chop into even-ish sized chunks and toss into the pan. Thickly slice the onion and peel and cut the garlic cloves in half. Add these to your roasting tin along with two tablespoons of oil and two tablespoons of curry powder and around 3/4 teaspoon of salt and 1/2 teaspoon of black pepper. Stir well to ensure the vegetables are coated in oil and spices.

Roast for around 30 minutes or until the vegetables are turning golden and almost cooked through. Tip these into a large saucepan. Pour in the stock of your choosing, (I saved a little and used it to rinse the roasting tin so as not to waste any precious flavour) and bring up to the simmer.

Turn down the heat then cook for 5 to 10 minutes so the flavours meld and the parsnips are soft. Remove from the heat, leave to cool for a moment, and then puree in a blender, with a hand blender or through a sieve. Stir in the cream, taste to check for any additional seasoning needs, then reheat until just simmering, don’t boil.

Serve in big, piping hot bowlfuls with a drizzle more of cream and some fresh coriander. Any leftovers will keep, covered, in the fridge for 3 to 4 days, or freeze.