We were lucky to be given a couple of homegrown mean looking parsnips the other day. In no way were they perfect, but who can say “no” to fresh produce! Somehow soup just seemed the right thing to do, after all it is Winter, and excellent to use for work lunches.
My inspiration came from Deliciously Ella, with a few changes. I managed to fill 3 small freezer bags plus keep some for lunch tomorrow. So probably about 4 servings. Less or more dependent on how much extra water or milk you might decide to add.
Spiced Parsnip Soup:
4 parsnips you will see from my photos this is a bit of a guess, the shape of my parsnips were not the usual shop type shape!
3-4 small potatoes
Olive Oil for roasting
165ml can coconut cream
1 large clove garlic (peeled)
1 teaspoon tahini (or a bit more, to taste)
1 teaspoon sesame oil
1 teaspoon cumin seeds
¾ teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon apple cider
2 teaspoons chilli flakes
1 teaspoon mustard seeds
Preheat the oven to 180C. Chop the parsnip, carrot and potatoes into chunks. Place in the roasting tray with olive oil, salt and some of the chilli flakes. Roast for about 40 minutes, until soft.
Let cool. In the roasting pan (because I am trying to save you dishes) add all the other ingredients. Blend in batches until smooth (if too thick add more liquid). To serve just heat – if too thick then dilute with water, more coconut cream or milk, or just milk, or stock.
I decided to portion this up for the freezer – easy to take to work and reheat in the microwave.
Delicious! And this is all for me because Mr MWCED says he just can’t marry the idea of parsnips and soup. Missing out he is.