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.