Roasted Parsnip Soup with Spices

Soups | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Roasted Parsnip Soup with Spices

Ingredients

Olive Oil - 2 tablespoons
Coriander essential oil - 1 teaspoon
Toasted Cumin Seeds - 1¼ teaspoons
Turmeric - ½ teaspoon
Mustard Greens - ½ teaspoon
Onion - 1 head
Garlic - 2 cloves
Parsnip - 24.7 oz
Yellow Cherry Tomatoes - 2 pieces
Chicken Broth - 1⅕ liters
Meyer Lemon Juice - 1 tablespoon

Step by Step guide

Step 1

Preheat the oven to 428°F.

Step 2

In a bowl, mix the olive oil and spices (1 teaspoon of cumin). Then add the peeled and cut into 8 pieces large onion, peeled garlic cloves, finely chopped parsnip, and quartered tomatoes. Stir and place on a baking sheet. Bake in the oven for 30 minutes until soft.

Step 3

Transfer the vegetables to a blender and add half of the broth. Blend until smooth and pour into a pot. Add the remaining broth, season with salt and pepper. Bring to a boil and heat slightly. Remove from heat and add lemon juice. Serve, garnished with remaining cumin seeds.