Roasted Parsnip, Sweet Potato and Ginger Soup

 

This comforting roasted parsnip and sweet potato soup is flavorful and fulfilling on wintery days. Seasoned with ginger, turmeric, and flavors of coconut milk, topped off with parsnip chips and yoghurt swirled through.

INGREDIENTS

  • 600g Parsnips (1-2 large or 3-4 small)

  • 600g sweet potato (1 large or 2 small to medium)

  • 2 medium garlic bulbs

  • 1 brown onion finely diced

  • 1 1/2 tsp ground coriander

  • 1 tsp turmeric powder

  • 1 carrot, grated

  • 1 tbsp fresh ginger, grated

  • 3 cups vegetable or chicken stock

  • 400ml can coconut milk

  • 1/2 cup red lentils (or 1 cup pre cooked), rinsed

  • 3 cups water

  • olive oil for cooking

  • sea salt and pepper

 Toppings:

  • 2 small parsnips, thinly peeled

  • olive oil

  • Pepitas

  • Nigella seeds

  • Plain Greek yoghurt (or coconut yoghurt)

 

METHOD

  1. Place the rinsed red lentils into a medium pot with the water, bring up to a boil on medium heat with a lid slightly ajar. Allow to simmer for 30-40 minutes or until tender, stirring every 5-10 minutes.  Add more water if needed to prevent the bottom burning.

  2. Preheat the oven to 180°C

  3. Peel and dice the parsnips and sweet potato into roughly 4cm cubes. Place on 2 large baking trays so there is room to cook evenly. Slice the garlic bulbs in half, leave the outside skin on, and place on the baking tray. Drizzle olive oil over the vegetables and toss the tray. Bake in the oven for 30mins or until cooked through and are lightly golden brown.

  4. Add the diced onion to a large heavy based soup pot with a drizzle of olive oil. Sauté until the onions become transparent.

  5. Follow by adding the ground coriander and freshly grated ginger, stir through for a couple of minutes.

  6. Add the ground turmeric, stock, coconut milk, grated carrot, roasted vegetables as well as the roasted garlic scooped out of their skins. Stir well to combine, place a lid on slightly ajar and allow to come up to a simmer. Once simmering, add the lentils and cook for a further 30 minutes. Stirring every 10 minutes to prevent the base from burning. Add a little extra stock or water if the soup becomes too thick.

  7. While the oven is still hot, peel the smaller parsnips into whole strips to make the topping chips.  Toss them with a good drizzle of olive oil to coat and lay them onto a large baking tray with lots of room. Gently twist and curl the parsnips so they cook in that shape. Bake in the oven for 8-10 minutes or until they just become crispy and start to brown.  Keep an eye on them to prevent burning.

  8. Once the soup is cooked allow to cool slightly before blending with a stick blender or a stand blender.

  9. Check for seasoning, stock can be salty, it is best to taste before adding any extra salt.

  10. Serve with yogurt swirled through, a handful of parsnip chips placed on top as well as a small pinch of pepita and Nigella seeds sprinkled over.

Serve: 4

Prep time: 20-25 minutes

Cook time: 1hr minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.