Spiced Parsnip Soup

Ingredients

• 1 kg Parsnips
• 1 tbsp Olive Oil (or vegetable oil)
• 3 tsp Ground Coriander
• 1 1/2 tsp Hot Chilli Powder
• 3/4 tsp Ground Nutmeg
• 1 litre Vegetable Stock (or 2 stock cubes with 1 litre water)
• Salt

Instructions

1. 1

   Pre-heat your oven to 220℃/200℃ fan.

2. 2

   Roughly chop the parsnips (500g) and place into a roasting tin. Toss them in the olive oil (1 tbsp) so they are even coated.

3. 3

   Roast the parsnips for 30 minutes until soft in the middles.

4. 4

   Heat the vegetable stock (1 litre). Stock cubes - make up the stock using 1 litre of boiling water and 2 cubes. Pre-made stock - Heat 1 litre of stock either in the microwave or on the hob until piping hot.

5. 5

   Place the parsnips, stock, spices (3 tsp ground coriander, 1½ tsp chilli powder and ¾ tsp ground nutmeg), and salt (to taste) into a blender.

6. 6

   Blend until smooth and serve. I used a stand blender, however this this can also me made using a stick blender.