Roasted parsnip soup – Vegetarian

Roasting the parsnips and the vegetables in the oven intensifies all the flavours, and the taste of the vegetables becomes even more vibrant and intense.

This way, we obtain a soup full of flavour and with an intense and pleasant taste.

Ingredients: (for 8 portions)

• 7 large parsnips
• 2 large carrots
• 3 soup stock/bouillon cubes
• 4 medium onions
• 1 head of garlic
• 1 tablespoon garam masala
• 1 tablespoon turmeric
• 80 g butter
• 40 ml olive oil
• 250 ml cooking cream
• 2 litres of water
• salt + pepper
• mixed seeds for serving
• 1 finely chopped green onion for serving

Prepartion:

Clean the vegetables and cut them into large pieces. Peel the onions and cut them in half. Put everything in a bowl, add salt + pepper and the olive oil, mix well and transfer to an oven tray. The head of garlic must not be peeled: cut it into two equal parts and put it in the tray among the vegetables. Put the vegetables in the preheated oven to 200 degrees and roast them for about 30-40 minutes.

When the vegetables are roasted, remove the tray from the oven and set aside.

In a pot add 2 l of water. Add the stock/bouillon cubes to the water and bring to a boil. Boil for ~10 minutes, until the cubes are melted and the water has boiled for a couple of minutes.

Add all the roasted vegetables to the pot, except the garlic, and let it simmer for about 10-15 minutes over medium heat. Add the cooking cream and boil for another 1-2 minutes.

While the vegetables are cooking, take the garlic out of the shell and place it on a plate.

Turn off the heat, add the garlic, butter and spices to the pot and, using a stand mixer, blend the soup into a creamy soup.

Sprinkle seeds and green onions on top. Serve as is or with croutons, pita bread, fresh bread, etc.

If you try the recipe, let me know how you liked it ☺️.

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