Roasted Parsnip and Jerusalem Artichoke Soup
by Tenina Holder
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.
