How easy can soup be?
Just roast, blend and heat this parsnip and garlic dish
The parsnip is a trusty root vegetable that too often takes a back seat to carrots and potatoes. Even rutabaga seems to get better play than the parsnip — until now.
Chefs promoting local foods have been giving parsnips the respect they deserve, in particular roasting them under a drizzle of balsamic vinegar and oil, or blending them into interesting soups, such as in this recipe from Naturally Nourished, by Sarah Britton (Clarkson Potter/Appetite by Random House, $32.95).
Britton includes a recipe for roasting parsnips and other roots, seasoned just before serving with fresh herbs, citrus zest (or grated peel) and red pepper flakes.
Her book offers a good variety of lusty soups and main-course salads, including vegan and glutenfree recipes.
Adding beans turns this soup into a meal-in-one.
Britton, a former Torontonian who now lives in Copenhagen, writes the blog My New Roots, which emphasizes her interest in nutrition as well as in pure, natural foods.
This recipe is convenient to make as you roast the ingredients in one pan, then purée in a blender and reheat.
PARSNIP OVEN SOUP
1 small head garlic ½ tsp (2.5 mL) coconut oil or ghee (clarified butter) 2 lb (907 g) parsnips 3 medium onions 6 cups (1.5 L) vegetable broth 1½ cups (375 mL) cooked beans (white, cannellini or navy) or a 19-oz/540 mL can, rinsed, drained 1 tsp (5 mL) fine salt or to taste 1 tbsp (15 mL) olive oil 1 tbsp (15 mL) fresh lemon juice Freshly ground pepper Preheat oven to 400 F (205 C). Slice off the stem of the head of garlic so the cloves are revealed, and spread with coconut oil. Wrap the head tightly in aluminum foil and roast in a baking pan for 15 minutes. While the garlic is roasting, peel and coarsely chop the parsnips in medium-sized chunks and chop the onions. When the garlic has roasted for 15 minutes, add the parsnips and onions to the pan and roast until tender, about 30 minutes. Transfer parsnips and onions to a blender. Remove foil from garlic and squeeze head from the bottom, so you can push the cooked garlic into the blender. Add broth, beans, salt, olive oil and lemon juice and blend until smooth and creamy. (You may have to combine mixture in a bowl and blend it in two batches.) Heat mixture in a saucepan. Serve in heated bowls, each serving topped with a drizzle of olive oil and some pepper. Serves 6