Roasted parsnip & carrot soup with kale crisps
- Prepare15 mins
- Cook40 mins
- Total time55 mins
- 500g essential Waitrose Parsnips
- 300g carrots
- 1 tbsp maple syrup
- 3 tbsp olive oil
- 150g pentland brig kale, stalks and leaves separated
- 2 onions, roughly chopped
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 500ml fresh vegetable stock
- 2 tbsp lemon juice(approx. 1-2 tbsp)
- 4 tbsp non-dairy yogurt alternative
Preheat the oven to 200°C, gas mark 6. Trim and peel the parsnips and carrots, then cut into 3cm chunks. Toss with the maple syrup and 1 tbsp oil, then spread out on a parchment- lined baking tray. Season and roast for 20 minutes.
Meanwhile, heat another 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 gently for 12 minutes, stirring occasionally. Remove the lid, add the cumin and cook, uncovered, for another 3 minutes. Tip in the roasted parsnips and carrots, stock and 750ml water; bring to the boil, then simmer for 10 minutes.
Meanwhile, turn the oven down to 160°C, gas mark 3. Tear the kale leaves into 4-5cm 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.
In a blender, whizz the soup with 1 tbsp lemon juice until smooth. Add a splash of water to loosen if needed, then reheat. To serve, swirl in a dollop of non-dairy yogurt alternative; top with the kale crisps and some black pepper.
Roasting the parsnips and carrots first intensifies their flavour and brings out their natural sweetness.
Typical values per serving when made using specific products in recipe