Description
Jamie Oliver’s Spiced Parsnip Soup is a creamy soup made with roasted parsnips, onions, and a blend of aromatic spices like cumin and coriander. It’s a comforting dish with a velvety texture and bold flavor.
Ingredients
Scale
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- 500g (1 lb) parsnips, peeled and chopped
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- 1 onion, finely chopped
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- 2 garlic cloves, minced
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- 1 tablespoon olive oil
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- 1 teaspoon ground cumin
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- 1 teaspoon ground coriander
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- 1/2 teaspoon turmeric
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- 1/2 teaspoon chili flakes (optional)
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- 1 liter (4 cups) vegetable stock
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- 200ml (3/4 cup) coconut milk or double cream
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- Salt and freshly ground black pepper to taste
Optional Add-Ins:
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- A squeeze of lemon juice for brightness
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- Fresh parsley or coriander for garnish
Instructions
Step 1: Roast the Parsnips
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- Preheat your oven to 200°C (400°F). Toss the chopped parsnips with olive oil, salt, and pepper. Spread them on a baking tray and roast for 20-25 minutes, turning halfway, until golden and tender.
Step 2: Sauté the Onion and Garlic
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- In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and sauté for 5-7 minutes until softened. Stir in the garlic, cumin, coriander, turmeric, and chili flakes, and cook for 1-2 minutes until fragrant.
Step 3: Add the Stock and Parsnips
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- Add the roasted parsnips and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Step 4: Blend the Soup
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- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
Step 5: Add the Coconut Milk and Seasoning
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- Stir in the coconut milk or cream, and season with salt and black pepper to taste. Heat gently for a few minutes without boiling.
Step 6: Serve and Garnish
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- Ladle the soup into bowls, garnish with fresh parsley or coriander, and serve with crusty bread or croutons.