Di’s Roasted parsnip and potato soup
The parsnip is not everyone’s favourite vegetable – a poor substitute for the carrot or potato or beetroot, some think. But the humble parsnip definitely comes into its own when drizzled with olive oil, roasted, and paired with potato, onion and garlic. This soup has a wonderful earthiness about it and couldn’t be easier to make.
- 3 large parsnips (about 800g), peeled, chopped into chunks
- 2 medium floury potatoes (about 300g), peeled, chopped into chunks
- 1 medium brown onion, peeled, quartered
- 4 garlic cloves, unpeeled
- 2 tblsps extra virgin olive oil
- 6 cups vegetable stock (homemade if possible)
- Sea salt and freshly ground black pepper
- Parsley sprigs to garnish
- Preheat oven to 200°C, fan-forced. Line 2 oven trays with baking paper. Place the parsnips, potatoes, onion and garlic in a single layer on the oven trays. Drizzle with the olive oil and season with salt and pepper.
- Roast for 20-25 minutes or until tender, swapping the trays around halfway through for even cooking (onion may need to be taken out earlier if it begins to brown too much). Remove trays from the oven and set aside to cool for a few minutes.
- Squeeze the garlic cloves from their skins and place in a food processor with the veggies and 4 cups of stock. Process until smooth.
- Pour the mixture into a large saucepan and reheat on medium, stirring while adding the rest of the stock, or as much as you need to reach desired consistency. Taste, then adjust seasoning if necessary. Ladle into bowls and garnish with parsley sprigs.