Post 174: Roasted Parnsip Soup

After the bumper crop of veggies I received at the weekend, I knew I'd have to do something a little more than my normal of cooking everything alongside a roast dinner. I made a batch of Leek and Potato soup - and although this is always a winner, I've blogged it many times already.

Parsnips are always something of a tricky issue, never the most popular item in the box. I've tried soup previously from them and it's been over-powering, this time though I had a google around for roasted parsnip soup - because un-soupized roasted is how I like them best.

Recipe along the lines of:
- Chop 3 medium parsnips
- Two tomatoes, quartered
- 1 onion quartered
- 3 cloves of garlic
- Place all these in a baking tray and stir around with some olive oil, mustard seeds, cumin seeds, coriander seeds, salt, pepper & tumeric.

I thought myself lucky; although some people may think this wrong/dirty, but I'd cooked some bacon in this tray that morning, so re-used the tray with the bacon fat in for added flavour. Cook all these in a medium oven until they are nice and soft.

Then add them to some vegetable stock bring to a simmer and blitz. I added a pint of stock and that was enough for a pretty thick soup; which is how I like it.

To serve, just for fancy, I added a little line of cumin seeds.

Because you only need to chop things in big lumps, despite the time taken to roast the vegetables, it's still a pretty quick dish to cook. The spices take the edge off the parsnips a little without completely over-powering their flavour. One will be repeated.