Roast parsnip and chestnut soup

Name: Roast parsnip and chestnut soup
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 2 tablespoons sunflower oil; 250 g cooked chestnuts, broken into pieces; 1 stick celery, strings removed and sliced; 1 teaspoon garam masala or curry powder; 3 tablespoons olive oil; 6 cloves garlic, unpeeled; 1 carrot, chopped; 1 onion, chopped; 3 large parsnips, cut into chunks; salt and freshly ground black pepper; 1.25 litres hot vegetable or chicken stock; 2 pieces ginger, each 5–6 cmlong

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

Roasting brings out the nuttiness of parsnips and the sweetness of garlic. These flavours combine with the creamy texture of the chestnuts to give the soup a full, rich taste. The crisp ginger garnish adds a tangy note and a slight bite.

Ingredients

3 large parsnips, cut into chunks
6 cloves garlic, unpeeled
3 tablespoons

Method

Preheat the oven to 200°C/400°F/gas mark 6. Arrange the parsnips and garlic on a baking tray, drizzle with half the olive oil and roast for 30 minutes