Spiced Root Vegetable Soup

Ingredients

• 4 parsnips (large, peeled and chopped)
• 1 celeriac (large, peeled and cubed)
• 2 potatoes (peeled and cubed)
• 3 carrots (chopped for roasting)
• 1 fennel bulb (chopped)
• 1 turnip (peeled and chopped)
• 1 onion (large, chopped)
• 5 cloves garlic (chopped)
• 4 tbsp olive oil (divided for roasting and sautéing)
• salt (to taste)
• 2 tbsp spice blend (cumin, coriander, and turmeric recommended)
• 0.5 cup dry white wine (for deglazing)
• 1.5 L chicken stock (or vegetable stock)
• 6 mini carrots (for garnish)
• 6 slices bread (for serving)
• 1 cup cheese (grated, for bread)

Steps

1. 1

   Preheat your oven to 210°C (410°F).

2. 2

   Peel and chop 4 large parsnips. Peel one large celeriac and cut it into large discs, then into cubes. Peel and cube 2 potatoes and chop the carrots.

3. 3

   Prepare the aromatics: chop the fennel, peel and chop one turnip, chop one large onion, and mince 5 cloves of garlic.

4. 4

   Place the parsnips, carrots, potatoes, and celeriac onto a large baking tray. Season generously with salt and your spice blend (cumin, coriander, turmeric). Drizzle with olive oil and toss to coat everything evenly.

5. 5

   Roast the vegetables in the preheated oven at 210°C until tender and slightly caramelized, about 25-30 minutes.

6. 6

   While the vegetables roast, prepare the cheesy bread: grate cheese onto slices of bread, add a little garlic, and melt in the oven until golden and bubbly.

7. 7

   In a large pot over medium heat, sauté the onion, fennel, turnip, and garlic in olive oil. Add salt to help draw out moisture and add the same spice blend used for the roasting.

8. 8

   Once the spices are fragrant and the aromatics have softened, deglaze the pot with white wine. Let the alcohol cook off and the liquid reduce slightly.

9. 9

   Add the roasted root vegetables and the chicken stock to the pot. Bring to a simmer.

10. 10

    While the soup simmers, blanch and roast the mini carrots to use as a garnish.

11. 11

    Use an immersion blender (or transfer to a standard blender) to process the soup until it is a completely smooth liquid.

12. 12

    Ladle the soup into bowls. Top with the roasted mini carrots and serve with the cheesy garlic bread on the side.

Notes

The turnip is added to the aromatics rather than roasted to provide a 'fresh bite' to the final flavor profile. For the spice blend, the creator mentions 'seasonings on screen' which typically includes warm earthy spices like cumin, coriander, and turmeric.

Nutrition per serving

• soup
• autumn
• root vegetables
• vegetarian option
• roasted
• dinner
• comfort food