Post 184: Roasted Parsnip and Alien Soup

A couple of weeks back I had a first go at Roasted Parsnip soup, declaring it a success. Parsnips are still arriving in the box most weeks and so it seemed a good idea to have another go.

Being an experimental cook and or lazy, I didn't bother looking up the recipe I'd used last time around. I also wanted to add in to the recipe some of the Aliens / Kohl Rabi's. Which gave me with a roasting tin of (2 medium-ish) kohl rabis, (1 big) parnsips, (12 cherry, it was all I had) tomatoes, (3 cloves) garlic, (2 tsbsps) cumin and (1 little shake) tumeric. Learning from last time out, I only chopped the garlic very roughly - the little bits burnt a bit last time. Having come to write this recipe down, I notice that I'd forgotten the onion.

~40 minutes later in a medium oven, everything looked very much nicer and it was time to pop it in with some stock. A little simmer later and a blitz and it looked like this. I started with a pint of vegetable stock and then added in water until it got to a consistency I liked. Which for this was almost another pint, but still leaving a fairly thick soup

Hopefully, you can trust me that I have cooked a second batch of soup and not just re-used the last photo - as both batches looked identical (you might be able to spot the difference in the cumin seed arrangement. What a tart I am).

As for taste, despite the introduction of the kohl rabi and the withdrawal of the onion, I couldn't tell the difference between this one and the last. Probably because the parsnip and cumin are such strong flavours they override everything else. I'll declare this one a success too: it's the first thing I've used a kohl rabi in where I've not thought it made the dish worse.