Cream soup of fried parsnips with spices
4 servings
60 minutes
Roasted parsnip puree soup with spices is a true gastronomic delight. Its history goes back centuries when parsnip was one of the main vegetables in European cuisine before the spread of potatoes. Roasted parsnip gains a caramel sweetness that perfectly complements the spicy notes of cumin, coriander, and mustard. This soup has a velvety texture and warming flavor, with a slight tang from lemon juice that highlights the depth of aroma. It is perfect for a cozy family dinner or as a light yet hearty dish on a cool day. Serving it with roasted cumin seeds makes it even more aromatic, adding a spicy twist to every sip.
1
Preheat the oven to 220 degrees.
2
In a bowl, mix olive oil and spices (1 teaspoon of cumin). Then add a large onion, peeled and cut into 8 pieces, peeled garlic cloves, finely chopped parsnip, and tomatoes cut into 4 pieces. Mix and place on a baking sheet. Bake in the oven for 30 minutes until soft.
- Olive oil: 2 tablespoons
- Cumin seeds: 1.3 teaspoon
- Onion: 1 head
- Garlic: 2 cloves
- Parsnip: 700 g
- Plum tomatoes: 2 pieces
3
Place the vegetables in 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.
- Vegetable broth: 1.2 l
- Vegetable broth: 1.2 l
- Lemon juice: 1 tablespoon
- Cumin seeds: 1.3 teaspoon
