Bi-colour soups: Spiced roasted parsnip

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

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

Gluten-free
Vegetarian
Soup

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