Spicy Roasted Parsnip, Carrot and Sweet Potato Soup2020-04-02
- Course: Appetizer/Starter
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This ones a long story but it went something like this.
I got a vegetable box….. what can I do with this butternut squash thing. Can I make soup?
Sure, what else have you got?
A big sweet potato, carrots, ….. and the list went on and on.
Ok, Roasted Butternut Squash and Sweet Potato with a bit of chilli.
So we worked out a recipe.
A bit later…..
Erm John, see that butternut squash I was telling you about. …
It was actually a couple of huge parsnips sitting on top of a cauliflower. It’s my eyesight John. I told you I’m visually challenged.
Scratching head for a bit. I’m not a parsnip fan. But I once had it as a soup and it was really nice.
Ok so it’s Spicy Roasted Parsnip, Carrot and Sweet Potato Soup. (For the visually challenged.) How does that sound?
And here’s the recipe. Quantities may vary from what’s available. And I guess the parsnips would be interchangeable with a butternut squash. In that case I’d leave out the carrot.
3 Large parsnips (or a butternut squash)
1 large sweet potato
1 large onion
2 vegetable stock cubes
Salt and pepper
Small tub cream. (optional if you want to go “cream of”)
Peel and chop the parsnips (or butternut squash), carrot and sweet potato into 1 1/2 chunks.
Put on an oven tray, sprinkle with some curry powder, salt and pepper and olive oil and Rub in then roast in the oven for about 40 minutes at 180c, turning half way through.
In a large pot sweat off a chopped onion in some olive oil. Transfer the roasted vegetables and any juices into the pot, add the chopped chillis, stock cubes and cover with water and simmer for about 30 minutes. You can add more water to suit the thickness you want.
At the end of cooking you can add in the cream if you want and simmer for a couple of minutes.
Then blend the soup with a hand blender. Again you can add boiling water to sort thickness.
There you go, 2 recipes for the price of one.
Wonder what will be in Peter’s box for next week.