Serves 4
We love soups, and as the slightly cooler weather is upon us, there is nothing better than snuggling up with a hot bowl of soup and crusty bread. For this recipe, we love roasting the carrots, parsnip, and ½ bulb garlic first (200°C for 30 minutes) before throwing everything in the pot. Roasting gives an extra nutty flavour to the soup and enhances the flavour. So, if you have access to an oven on your travels, it’s well worth taking the time to add in this step.
Ingredients
- 5 carrots, peeled and sliced
- 5 parsnip, peeled and sliced
- 4 cloves garlic (or ½ bulb if roasting)
- 2 Tbsp olive oil
- 1 large onion, diced
- 600ml chicken stock
- ½ tsp ground cumin
- ½ tsp garam masala
- Salt and pepper
- Dukkah, to serve (we used Alexandra’s piquant dukkah)
Method
- For the roasters out there: toss the carrots, parsnip, and garlic in olive oil and roast at 200°C for 30 minutes. Squeeze garlic out of the skin and add the roasted veges in as stated in the following steps.
- In a large pot, sauté onions in olive oil on a medium heat until soft and translucent.
- Add carrots, parsnip, and garlic and continue to cook for a further two minutes.
- Add chicken stock, cumin, and garam masala and simmer for approximately 30 minutes or until soft.
- Remove from heat and blitz with a stick blender or in a food processor.
- Season with salt and pepper.
- Divide soup in bowls and sprinkle with dukkah.
- Serve with crusty bread slathered in butter.
