Caramelised roast parsnip soup

Recipe from: 6/10/1998 12:00:00 AM
Ingredients 11
Servings 12
Time

Ingredients

  • 2
    onions, diced
  • 1
    kg
    parsnips (peeled weight), chopped
  • 2
    potatoes, diced
  • 90
    g
    brown sugar
  • 50
    ml
    sunflower oil
  • 30
    ml
    curry powder
  • 10
    ml
    ground coriander
  • 4
    cardamom pods, split open
  • salt and milled black pepper
  • 2
    Litres
    vegetable or chicken stock
  • 250
    ml
    cream
 

Method

 
Place vegetables in a baking dish, sprinkle with brown sugar and drizzle oil over. Bake at 200 ºC for 30 to 45 minutes, or until golden brown. Place mixture in a large saucepan, add spices and season. Cook for 2 minutes over moderate heat, then add stock and simmer for 15 to 30 minutes, or until vegetables are tender. Purée soup until smooth, stir in cream and adjust seasoning, if necessary. Serve hot.
 

Read more on: soup  |  roast
 

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