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Thursday, 20 February 2014

Roasted Parsnip Soup

I Love Soup! 
Soups are really easy to make plus they are filling, nutritiousness and tasteful. So yes I love to make soups. During winter time I'm addicted to butternut squash, parsnips and carrots. So no wonder I came up with the recipe for this lovely soup. It's really easy, your soup is preparing while you are watching your favourite soap and then the blender does the rest of the work for you ;-) 

Ingredients
600 gram parsnips + 1 extra
400 gram carrots
2 big white onions
2 garlic cloves
oil
cumin
rosemary
salt & pepper
250 ml coconut milk
1 litter vegetable stock

Preheat an oven on 225 degrees Celsius. Prepare a baking tray with baking sheet and cut the parsnips, carrots and onions in big chunks and divide with the garlic gloves over the tray. Sprinkle with the herbs and olive oil and let it roast in the oven for about 30 minutes. Get the roasted vegetables out when browned and soft and transfer them to a big pot. In the meanwhile turn down the heat to 190 degrees Celsius. Now add the stock and the coconut milk to the soup and bring to a boil, if the soup is to thick don't hesitate to add more boiling water. 
Prepare your leftover parsnip in thin pieces and sprinkle with coconut oil and sea salt, roast them in the oven for about 20 minutes until crispy and golden. Grab your blender and blend the soup, taste and add some salt or pepper if desired. Now it's time for your soup too cool down, so the chips are getting crispy in the meanwhile don't taste them! You will finish them before they make it until they can reach the soup hahhaa. Transfer the soup to a bowl or plate and sprinkle the chips on top! 



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