Roast parsnip and chestnut soup

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

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

Europe
United Kingdom
Soup
Gluten-free

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