The dreaded question……….what’s for dinner?
Well, coming home after a week away there isn’t much in the fridge except for some parsnips so i thought…Soup !
Anyone who knows me, knows how much i like my soups.
Didn’t really have a recipe to go by so i just started throwing things together and this is what i made.
Roasted Parsnip Soup
2 tbsp. olive oil
1/4 tsp. each of coriander seeds, cumin sees, turmeric and mustard seeds (or more depending on taste)
2 shallots, chopped
2 garlic cloves
3 large parsnips, peeled and chopped into small pieces ( helps with cooking time)
5 cups vegetable broth
Preheat the oven to 400F
Mix the oil and spices together.
Place shallots (or onion), garlic and parsnips on baking sheet and toss with oil and spice mixture.
Bake uncovered for 35-40 minutes or until softened.
Remove from oven and cool slightly.
In a blender combine the roasted vegetables with enough broth to make a puree (puree until all the seeds and spices are pureed too)
Add puree and remaining broth into a large pot and bring to a simmer.
Simmer 15 minutes and serve.
I served it with some chopped up parsley.
I think next time i would eliminate the turmeric (not my favorite spice) and maybe add some fennel to the roasting process.