40 minutes
4
Autumn, Winter
Soups are ideal dinners on cold winter nights, warming and filling without being too heavy. We all have our tried and true favourites, but by the end of winter, they can get a tad tired. The delicate earthy flavours of roasted Jerusalem Artichokes and Parsnips combine to give you a soup that tastes far more sophisticated than you would expect. Eat it on its own with some grilled bread or sprinkle some herbs and pinenuts on top for extra oompf. This soup also makes a great make-ahead lunch and freezes well for nights when you just can’t be bothered.
Ingredients
Method
- Preheat Oven to 180C,
- Peel and slice Artichokes, Parsnips and Onions into thick pieces.
- Toss in olive oil, along with the thyme and unpeeled garlic cloves and spread out on a baking paper lined roasting tray, season with salt.
- Roast for 20-25min, until vegetables are soft and starting to brown.
- Squeeze out the roasted garlic and add roasted vegetables to a large saucepan. Cover with milk and stock, bring to a boil and simmer for 5 minutes.
- Using a stick blender or food processor blend until smooth and creamy, season to taste.
- Add pinenuts to a cold pan, and toast over medium-low heat stirring frequently until nuts are just starting to brown.
- Scatter soup with nuts and chopped parsley & serve with crusty bread.