Roasted Parsnip Soup With Chorizo Recipes

CREAMY ROASTED PARSNIP SOUP

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
• Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
• Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
• Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.

SPICY ROASTED PARSNIP SOUP

Steps:

• Heat oven to 220C/fan 200C/gas 7.
• In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
• Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
• Spread over a heavy baking sheet, then roast for 30 mins until tender.
• Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
• Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
• Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

ROASTED-PARSNIP SOUP WITH CHORIZO

Steps:

• Preheat oven to 425 degrees. Toss parsnips and onion with 2 tablespoons oil. Season with salt. Spread in a single layer on a rimmed baking sheet. Roast 15 minutes. Flip; roast until golden brown and tender, about 20 minutes more.
• Meanwhile, in a small skillet over medium-high, heat remaining 1 tablespoon oil. Add chorizo and cook, turning, until crisp and golden, 2 to 3 minutes. Transfer to a small plate. Reduce heat to medium and add sliced garlic; cook until just golden, 30 seconds to 1 minute. Transfer to plate with chorizo; reserve oil in skillet.
• Transfer roasted vegetables to a medium saucepan; add broth, 1/2 cup water, and minced garlic. Bring to a boil, then reduce to a simmer and cook, partially covered, until vegetables are very soft, about 10 minutes. Working in batches, blend until smooth (if necessary, thin with up to 1/4 cup water total). Season with salt and pepper. Just before serving, heat soup through in saucepan over medium-high. Serve, topping each bowl with a few pieces of chorizo and cooked garlic, a spoonful of caper tapenade, and a drizzle of reserved chorizo oil.

CHORIZO AND PARSNIP SOUP

Steps:

• Fry the chorizo for a couple minutes in a frying pan.
• Drain off any fat and put the chorizo on a paper towel to drain off more fat on the surface of the meat.
• Put the onions into the pan and fry for a couple minutes until soft.
• In a large saucepan, combine the lentils, onions, parsnips, vegetable stock and chilli flakes.
• Simmer for 15-20 minutes until the parsnips and lentils are soft.
• Meanwhile, chop the chorizo into small pieces.
• Puree the soup with a hand blender.
• Stir in the chorizo and top with the yogurt and coriander mixed together if you like.

ROASTED CARROT AND PARSNIP SOUP

Steps:

• Heat oven to 400 degrees.
• In a large roasting pan, combine the carrots, parsnips, onion, 3 T. oil, salt, and pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
• Meanwhile, arrange bread slices on a baking sheet and brush with the remaining oil. During the last 10 minutes of roasting time, toast the slices until crisp.
• Transfer the vegetables to a blender and puree with 3 cups water, adding more water if necessary, 1/4 cup at a time, until smooth.
• Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.

BUTTERNUT SQUASH & CHORIZO SOUP

Steps:

• 1. Preheat the oven to 180°C/fan 160°C/gas 4
• 2. Toss the squash with 2 tbsp of the rapeseed oil
• 3. Spread out on a large baking tray and roast for 20 mins
• 4. Add the herbs, gently toss again and roast for a further 15 mins, until the squash is soft
• 5. Meanwhile, add the remaining 1 tbsp rapeseed oil to a large pan and warm over a medium heat
• 6. Fry the onion, carrot and celery for 3-4 mins, until they start to soften
• 7. Add the pepper, cook for another minute, stir in the garlic and cook for 1 minute more
• 8. Pour in the stock and simmer for 2-3 mins, then add the roasted squash and take off the heat
• 9. While the stock is simmering, fry the chorizo in a small pan for 5 mins until crisp
• 10. Blend the stock until smooth, return to the pan and warm over a low heat for 2-3 mins
• 11. For the topping, lightly toast the squash seeds and remaining herbs for 1-2 mins
• 12. Serve the soup in bowls topped with the chorizo (plus any oil from the pan), the toasted seeds and herbs