As autumn approaches, it is time to bring the local root vegetables and cook up a delicious warm soup for the cold evenings that are about to come. Using parsnips and carrots as the base of my soup, this dish was inspired by Masterchef Australia (yet again!). I used this dish as a trial to bring out the natural sweetness of the carrots and parsnips and not overpower this with chilli. It is very unlike me but it did taste really delicious. This time I have also used the skin to make crispy chips for the topping and made an attempt to minimise wastage with and use bits that are usually unused to add some crunch.
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Total cook time: 1 hour 15 minutes
For Root Vegetable and Carrot Soup:
- 160 gms carrots (roughly chopped)
- 160 gms parsnips (roughly chopped)
- 6 gms salted butter
- 1 tbsp olive oil
- 2 tbsp vinegar
- 1 vegetable stock cube
- 1 green chilli
- 1 small onion (roughly chopped)
- 5-6 garlic cloves (sliced)
- 1 inch sliced ginger (sliced – roughly half the quantity of the garlic)
- 2 tbsp chopped coriander
- 2 tbsp chopped parsley
- ½ tsp ground black pepper
- 1 tsp mild red chilli powder
- Salt to taste
- 500 ml water and more as required
For Parsnip Chips and Peels:
- ½ thinly sliced parsnip (2mm using a mandolin slicer or a knife if you are a pro!)
- Leftover skin from peeling the carrot and parsnip
- 1/4 tsp salt
- ½ tsp sugar
- ½ tsp red chilli powder
- 2 tsp olive oil
- 1 tbsp fresh lemon juice (for garnish)
For Root Vegetable and Herb Soup:
- In a pan, heat 1 tbsp olive oil.
- Add the carrots and parsnips and roast them together until it they begin to char on medium high heat. This should take about 20-25 minutes.
- Once roasted, add 1 tbsp of vinegar and stir.
4. In a separate pan, boil 500 ml of water.
5. Add the vegetable stock cube and let it simmer for a minute.
6. In a separate pan, heat the butter on high heat. Melt it until it starts to become dark brown (the flavour intensifies).
7. Add the sliced onions, garlic, ginger, green chilli and stir until the spices brown and onion starts to become golden brown.
8. Lower the heat to a low heat and add the chopped coriander and parsley, 1 tbsp vinegar and cook for 2-3 minutes.
9. Add the red chilli powder, pepper and salt.
10. Next, add the vegetable stock.
11. Finally, add the roasted parsnip and carrot.
12. Cover the soup with a lid and let it simmer for about 20 minutes on medium high heat or until the carrots and parsnips soften.
13. Blend using a hand blender to a thick liquid. If you do not have a hand blender, wait until the soup cools down to room temperature and transfer to a mixer and blend.
14. Add more water if the soup is too thick and adjust the salt as well. I added about 300 ml of water and a bit of salt and let the soup come to a boil.
For Parsnip Chips and Peels
- Pre-heat the oven at 160 degrees.
- In a bowl, mix the salt, sugar and chilli together.
- Transfer the parsnips and peels on to a baking tray lined with parchment paper.
- Drizzle olive oil over the parsnips and peels.
- Using your hands rub the oil all over the parsnips and peels so it is evenly coated all over.
- Sprinkle the salt, sugar and chilli mix over the parsnips and peels.
- Bake in the oven for about 15-20 minutes or until they start to become crispy and brown. They really shrink in size. Keep checking to ensure they do not burn.
8. Garnish the soup with the parsnip chips and peels and squeeze fresh lemon juice and enjoy!
Hope you enjoy this!