Roasted Parsnip and Ginger Soup

I’ve made parsnip and ginger soup in the past, and it’s been dreadful if I’m honest, especially one that used boiled parsnip and powdered ginger. I worked this recipe out through trial and error and I’m pretty proud of it. Make sure you don’t get too much colour on the veg when you roast them, you’ll get hard bits that won’t blend.

Ingredients

4-6 biggish parsnips
1 smallish white turnip
2 carrots
1 or 2 tbsp honey
2 medium white or brown onions
thumb-sized piece root ginger, grated
1 baking potato, thinly sliced
2 vegetable stock cubes

Peel and chop the parsnips, carrots and turnips into large dice. Put them on a baking tray, season with salt and pepper and drizzle with the honey and a little oil. Roast on gas mark 3 for 45 minutes.

Slice the onions roughly and soften with the ginger and a little oil for 10mins. Add your roasted veg and raw potato to the soup and cover with boiling water. Chuck in the stock cubes too.

Simmer until everything’s soft (15-20 minutes), and blend with a hand blender. Adjust thickness and seasoning to taste (I like it laced with huge amounts of black pepper.)