Roasted Parsnip Soup with Spices
Soups • European
Description
Roasted Parsnip Soup with Spices
Ingredients
- Olive Oil 2 tablespoons
- Coriander essential oil 1 teaspoon
- Toasted Cumin Seeds 1¼ teaspoons
- Turmeric ½ teaspoon
- Mustard Greens ½ teaspoon
- Onion 1 head
- Garlic 2 cloves
- Parsnip 25 oz
- Yellow Cherry Tomatoes 2 pieces
- Chicken Broth 1⅕ liters
- Meyer Lemon Juice 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 430°F.
Step 2
In a bowl, mix the olive oil and spices (1 teaspoon of cumin). Then add the peeled and cut into 8 pieces large onion, peeled garlic cloves, finely chopped parsnip, and quartered tomatoes. Stir and place on a baking sheet. Bake in the oven for 30 minutes until soft.
Step 3
Transfer the vegetables to a blender and add half of the broth. Blend until smooth and pour into a pot. Add the remaining broth, season with salt and pepper. Bring to a boil and heat slightly. Remove from heat and add lemon juice. Serve, garnished with remaining cumin seeds.
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