We're slowly coming to the end of parsnip season here in Australia. Even though it's available all year round, it's at its best from Autumn to Spring (perfect for those of you in the Northern hemisphere!)
It takes only a handful of ingredients to make this wonderful soup, and I guarantee you'll love the aroma coming from the oven as it bakes, the burst of sweet roasted garlic as you puree it all together and then the taste once you dollop your sour cream on top. Oh my.
Roasted Garlic and Parsnip Soup
(recipe from Petite Kitchen Cookbook)
6 parsnips, peeled and chopped | 1 head of garlic, peeled and lightly smashed | Olive oil | 2 tbsp rice malt syrup, maple syrup or raw honey | 4 cups of vegetable or chicken stock | Juice of ½ lemon | coconut yoghurt and thyme sprigs to garnish |
- Pre-heat oven to 180 degrees.
- Arrange parsnip and garlic cloves on a large baking tray. Drizzle with olive oil and rice malt syrup (or maple syrup/raw honey) and season well. Toss to coat. (Rice Malt Syrup not to be used if on AIP).
- Roast for 40 minutes until the vegetables are golden and slightly caramelised.
- Transfer to a blender or food processor and add half the stock, along with the lemon juice. Blend until smooth.
- Add remaining stock whilst blending until the preferred consistency is achieved.
- For a velvety smooth soup, strain through sieve at this step,, otherwise gently reheat the soup..
- Drizzle with a little coconut yoghurt and garnish with thyme leaves..