Bi-colour soups: Spiced roasted parsnip

Name: Bi-colour soups: Spiced roasted parsnip
Yield: Serves 8
Ingredients: 1 tsp ground turmeric; 4 tbsp olive oil; 2 tbsp truffle oil or to taste; 1 litre hot vegetable stock; 100 g whole cooked chestnuts, roughly chopped; 1 tsp ground cumin; 1 tsp ground ginger; 1 tsp ground coriander; 500 ml whole milk; salt and pepper to season; olive oil for frying; 800 g parsnips, scrubbed and cut into 3–4cm (1½ in) cubes; 2 onions, chopped

Preparation info

Serves
8

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

This is the second of my suggested soups for the bi-colour trick but of course it works well on its own. If you are making both soups, don’t bother with the garnishes.

Ingredients

800 g parsnips, scrubbed and cut into 3–4cm (1½ in) cubes
4 tbsp olive oil
2

Soup
Gluten-free
Vegetarian

Method

Heat the oven to 200°C/fan 180°C/gas mark 6.
Arrange the parsnips in a roasting tin, drizzle with half of the olive oil and turn until coated. Roast