Spiced Parsnip and Potato Soup

Parsnips are in season and are delicious baked and used to make soups. This recipe adds spices to a classic parsnip soup. It is so easy to make by baking the parnips and potatoes to bring out their flavour.

Ingredients:

750g young parsnips, peeled and cut in half lengthwise and then into 1.5 cm slices
2 large potatoes, peeled and cubed
Olive oil for baking
salt and freshly ground black pepper
1 large onion, peeled and sliced
1 Tblsp of olive oil and a knob of butter
2 teaspoons ground coriander *
1 teaspoon ground cumin *
1 teaspoon ground turmeric, optional
1 litre chicken or vegetable stock
juice of 1/2 lemon
cream, optional
parsley

* You can make your own ground spices by dry roasting cumin and coriander seeds and then grinding them for a richer flavour. The method for making your own ground spices from the seeds is described at this page link.

Method:

Pre-hea oven to 200ºC F
Drizzle the bottom of a baking dish with oil
Place the chopped parsnips and potatoes onto the baking dish and season with salt and freshly ground black pepper
Toss through well to evenly coat with oil and seasonings then make sure the pieces are placed in a single layer on the baking dish
Pour over 1/2 cup fo the chicken or vegetable stock
Cover tightly with foil and bake for 45 minutes or till cooked through well
In a saucepan Heat the oil and a knob of butter over a medium heat
When the butter foams add the onion slices and cook for 3 minutes
Stir in the ground coriander, ground cumin and tumeric and lower heat and cook for a further 5 minutes until the onions are well caramelised, then set aside
When the parsnips and potatoes are fully cooked place them in saucepan with the caramelised onions and gradually add the hot stock a little at a time to puree the parsnips to your preferred consistency.
Check for seasoning and adjust to taste
Stir in the lemon juice
If adding the cream do not allow the soup to boil when stirring through to prevent curdling
Garnish with freshly chopped parsley to serve