Spiced Roast Parsnip & Kumara Soup

1kg medium parsnips, peeled and roughly

chopped into even-sized pieces

200g red kumara, peeled and roughly

chopped into even-sized pieces

1 onion, peeled and cut into rough dice 2 teaspoons cumin seeds

4 gloves garlic, skin on, smashed

¼ cup olive oil, plus extra for frying 2 tablespoons green curry paste

1.5 litres chicken or vegetable stock 200ml cream

Chips: 2 medium parsnips, peeled Vegetable oil for frying

½ teaspoon sumac

2 teaspoons flaky sea salt

Heat oven to 220°C. Line a baking dish with baking paper. Place parsnips, kumara, onion, cumin seeds and garlic in baking dish. Add olive oil, season with flaky salt and freshly ground pepper, and toss to coat.

Roast until the vegetables are slightly caramelised and tender – about 35 minutes – tossing once or twice during the cooking. Meanwhile, add a little olive oil to a large saucepan or soup pot and heat over medium to low heat. Add green curry paste and cook gently, stirring, for 1-2 minutes. Remove pan from heat.

Once the roasted vegetables are cooked, pop the garlic cloves from their skins and add to the saucepan along with the other roast vegetables and stock. Using a stick blender or food processor, blend until smooth.

Bring soup to boil then lower to a simmer and add cream. Stir until warmed through and adjust seasoning if necessary. Serve with Parsnip and Sumac Chips.

Chips: Use a potato peeler to cut parsnip into long, thin strips. Deep-fry the strips in batches until golden. Drain on paper towels and sprinkle with combined sumac and salt. Serves 6