Parsnips recipe 1

PARSNIP SOUP

900 grams parsnips, peeled and cut into chunks

2 onions, cut into quarters

3-5 cloves garlic, depending on size, peeled

1 ½ teaspoons ground cumin

3 tablespoons olive oil

½ teaspoon sea salt, pepper

5 cups chicken or vegetable stock

½ cup cream

Preheat oven to 200°C.

Put the parsnips, onions, garlic, cumin and olive oil in a large bowl, season and toss to coat.  Place on a large roasting tray and bake in oven for 40 minutes.

Heat stock, then puree the vegetables and stock together in a blender (in batches).  Pour soup into a pot, add cream and bring to the boil. 

Garnish with parsley or crispy bacon.