Spiced Roasted Parsnip Soup
Parsnips were used as a sweetener before sugar became widely available in Europe during the Middle Ages.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Spiced Roasted Parsnip Soup
Ingredients
Instructions
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Preheat the oven to 200°C.
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Peel and chop the parsnips into chunks.
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Toss the parsnips with olive oil and season with salt and pepper.
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Roast the parsnips in the oven for 25-30 minutes, until golden and tender.
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In a large pot, sauté the onion and garlic until softened.
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Add the roasted parsnips, cumin, coriander, vegetable broth, and coconut milk to the pot.
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Bring to a boil, then reduce the heat and let simmer for 10 minutes.
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Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
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Stir in the lemon juice, salt, and black pepper.
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Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 28g10%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
