Ingredients

The following ingredients have 4 Servings
  • 1 large onion (peeled and chopped)
  • 500 g parsnips (peeled and chopped)
  • 500 g carrots (peeled and chopped)
  • 4 garlic cloves with the skin left on
  • 3 tbsp olive oil
  • ½ tsp ground coriander powder
  • Salt and freshly ground pepper
  • 1 L vegetable stock
  • 1 tbsp coriander (freshly chopped)

Instruction

  • Preheat oven to 190C (Fan)
  • Place the chopped onion, parsnip, carrots and garlic into a large baking tray.
  • Add the olive oil, coriander powder and freshly ground salt and pepper. Mix and combine well with all the vegetables in the tray and place in the oven.
  • Roast the vegetables for about 35 - 40 minutes but make sure you stir them every 10 to 15 minutes or so to prevent them from burning.
  • When the vegetables are cooked, remove the roasted garlic cloves and squeeze the soft cloves out of their skins and add back to the roasted vegetables, then discard the skins.
  • Add the vegetables to a large soup pot and scrape the tray to get all the goodness from the vegetable tray into the pot.
  • Add the stock, bring to the boil and simmer for approximately 5 minutes.
  • Puree the soup in a blender in batches.
  • Serve garnished with the coriander.