Roasted parsnip & carrot soup with kale crisps
Try our delicious parsnip and carrot soup recipe – it's comforting and packed with nutrients! Recipe and image courtesy of Waitrose, waitrose.com
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Serves: 4
Ingredients
- 500g Parsnips
- 300g Carrots
- 1 tbsp Maple syrup
- 3 tbsp Olive oil
- Salt and pepper
- 150g Kale (stalks and leaves separated)
- 2 Onions (roughly chopped)
- 2 Garlic cloves (crushed)
- 2 tsp Ground cumin
- 500ml Vegetable stock
- 1 tbsp Lemon juice
- 4 tbsp Non-dairy yoghurt
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Trim, peel and cut the parsnips and carrots into 3cm chunks. Toss with maple syrup and 1 tbsp oil, then spread out on a parchment-lined baking tray. Season and roast for 20 minutes.
Step 2
Heat 1 tbsp oil in a large saucepan over a medium heat. Chop the kale stalks, then add to the pan with the onions, garlic and a pinch of salt. Cover with a lid and cook for 12 minutes. Remove the lid, add the cumin and cook for 3 minutes. Add the roasted parsnips and carrots, stock and 750ml water; bring to the boil, then simmer for 10 minutes.
Step 3
Reduce oven to 160°C/140°C fan/gas mark 3. Tear the kale leaves into 5cm pieces. Toss with the remaining oil and a few drops of lemon juice. Season and spread over a baking tray. Roast for 12-15 minutes, turning halfway.
Step 4
Blend the soup with 1 tbsp lemon juice. Add a splash of water to loosen, then reheat. To serve, swirl in a dollop of non-dairy yoghurt; top with the kale crisps and black pepper.
