Bagged a bargain in the form of a kilogram of parsnips for 20p and took inspiration from Jack Monroe’s Roast Carrot and Chickpea soup to come up with my best parsnip soup yet.
- 1kg parsnips
- 3 large (probably 6 average sized) cloves garlic
- 2 sprigs of fresh rosemary
- Good slug of sunflower oil
- 3 small or 1 medium-large onion
- 1½ litres veg’ stock
- 75g ground almonds
Heat oven to 200°C
Pour a generous slug of sunflower oil into a roasting dish.
Peel parsnips and shop into chunks, mine were about 1½ x 3cm.
Peel the garlic cloves.
Add garlic and parsnips to the roasting dish and toss in the oil, add the rosemary sprigs.
Roast for around 30 minutes.
Peel the onions and chop into wedges (I chopped each of mine into four).
Remove roasting dish from oven, add the onions wedges, give everything a good stir to turn the parsnip chunks and garlic and to coat the onions in oil.
Return to oven and roast for a further 45 minutes.
Transfer to a large saucepan, add the stock and the ground almonds, blend with a stick blender, then heat over a low heat for a few minutes until steaming.