By January, you will most likely be sick of parsnips and other such root vegetables, but until then, you may as well embrace what's in season and enjoy them mashed, roasted, or in an aromatic, warming soup.
The sweetness of parsnips lends itself especially well to being spiced, which is why curried parsnip soup has been gracing dinner tables since before Come Dine with Me was even a glint in the milkman's eye. This version, which roasts the parsnips with whole spices and honey, for a rich, spicy flavour is a cut above the boiled, curry powder versions of yore.
Roasting the parsnips and spices allows both to become slightly toasted, which means that when the soup is blended, the flavour becomes deep and warm, creating a perfect, hearty dinner when it is cold and rainy outside.
The spiced, roasted parsnips are also just as delicious before being blended into a soup, so it is worth making double this recipe and serving half with a roast, before blending the leftovers into soup, making a seriously quick dinner.
Ingredients (serves 4)
1kg of parsnips, chopped into finger sized strips
2 tablespoons of olive oil
1 tablespoon of clear honey
1 teaspoon of cumin seeds
1 teaspoon of corriander seeds
1 litre of vegetable stock
1 tablespoon of double cream
Black pepper
Directions
Heat the oven to 200C/Gas mark 5.
Toss the parsnips, spices and oil together in a roasting tin and place in the oven for 20 minutes.
Remove parsnips from the oven and stir through the honey in the roasting tin. Return to oven for 15 minutes.
Bring veg stock to the boil and add to a food processor with the parsnips and spices from the roasting tin. Blend until smooth.
Stir in cream, season and serve with crusty bread.
Image Via BBC Good Food