Ingredients List

    Serves 4

    600g parsnips (approximately 3 medium), peeled and chopped
    300g sweet potatoes (approximately 2 medium), peeled and chopped
    6 cherry tomatoes, halved
    1 onion, chopped
    1 clove of garlic, whole
    2 tbsp olive oil
    1 tsp harissa paste
    1 tsp cumin
    1/2 tsp turmeric
    1 litre vegetable stock
    Pinch salt and pepper

    The recipe


    I met Little Miss Meat Free (Katy Beskow) on Twitter.  I love her Web site – Go take a look, but not before you have committed this delicious sounding recipe to memory…
    By the way – Good choice Katy as I love Roasted Parsnips….
    This fragrant soup is simple and fast to make. Parsnips and sweet potatoes are roasted in a blend of spices to enhance their sweet and earthy flavours, whilst harissa delivers a subtle heat. You can buy harissa paste in most supermarkets, it’s a useful ingredient to have in your store cupboard for to create tasty Moroccan dishes. A great recipe to use up leftover vegetables!
    And here is the finished product:
    Moroccan Parsnip Soup

    1. Preheat the oven to 200C/ Gas mark 6
    2. Place the parsnips, sweet potatoes, tomatoes, onion and garlic on a baking tray
    3. In a bowl, mix the olive oil, harissa paste, cumin and turmeric. Pour over the vegetables, coating them evenly.
    4. Roast the vegetables for 30 minutes, until softened.
    5. Remove the vegetables from the oven and allow to cool slightly. Place in a large bowl and pour in the vegetable stock. Blend the soup until smooth and creamy. Season with salt and pepper to taste.

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