Roasted Parsnip and Jerusalem Artichoke Soup
What is there not to love about roasted parsnip? Add roasted jerusalem artichokes, blend, and you have a match made in heaven!
If you have not yet tried Jerusalem Artichokes, you should rush out and make this soup immediately, that is if you don't eat them all once roasted. Truly one of the most delicious veggies around, they are sweet and creamy. I love them in this soup, but they are amazing out of it too!
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Need
- 400 Grams parsnips, peeled and cut into even-sized pieces
- 200 Grams Jerusalem artichokes, cut in pieces
- Extra Virgin Olive Oil (EVOO) BUY
- pink salt flakes as needed BUY
- 1 Litre vegetable stock
- Cracked black pepper to taste
- Walnut Pesto to serve Recipe
Do
- 1
Preheat oven to 200°C and line a baking tray with paper.
- 2
Prepare vegetables and place onto tray. Drizzle with EVOO and sprinkle with salt. Roast for 30 minutes, turning once until golden and fragrant. Cool slightly before placing into Thermomix bowl.
- 3
Add stock and cook 10 min/100°C/speed 1.
- 4
Puree by bringing speed up slowly 1 min/speed 9.
- 5
Taste and adjust seasoning.
- 6
Serve with Walnut Pesto and cracked black pepper.
More
If Jerusalem artichokes are not available, replace with more parsnips or carrots.
If you are not making a vegetarian soup, add 1 tbsp of Umami Paste when making soup.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
