Soup season is here.

I recently stumbled upon a bargain. Not a new pair of shoes or a coat. I mean an real bargain, an edible one. No, not chocolate! Parsnips! Thanks to Tesco I found 4kg of perfectly ok parsnips for ….. £1.09! Lucky me! Although I had forgotten that I had parked the car a distance away and walked, knowing I only wanted a few bits. Hey hoy, that added to the cardio exercise with some more weight!

I love parsnips, often preferring them to potatoes. They are a powerhouse of antioxidants and nutrients, helping reduce cholesterol and the risk of diabetes. More information here. 

I knew that I wouldn’t have enough freezer space to make soup with the whole lot, so I used half, keeping the larger ones for roasting during the week ahead.

For those of you who juice, try pear, parsnip, ginger and mint. It’s amazing! I had plenty of options for these beauties, but soup was the main order of the day.

Soup making is not an exact science. It’s a tasting experience. Use spices. season with salt and pepper and I find the juice of half a lemon at the end really makes a difference to many soups.

This is my spicy roasted parsnip soup.

Note, quantities can vary. I also like to roast my veg on a tray for a lovely flavour, then add to the stock in a blender. It saves a saucepan and you can keep it quite concentrated, which helps with freezer space.

2kg (roughly) parsnips. Peel them and chop into equal size pieces for even roasting. If you have really large woody ones, take out the core.

2 large onions peeled and roughly chopped.

2 or 3 large garlic cloves – left in their skin

A large apple, cored and sliced into eight.

Ground cumin