SPICED ROASTED PARSNIP SOUP

Serves 8

800g (1lb 12oz) parsnips, scrubbed and cut into 3cm (1¼in) cubes 4tbsp olive oil

2 onions, chopped

1tsp ground coriander 1tsp ground cumin

1tsp ground turmeric

1tsp ground ginger

1ltr hot vegetable stock 500ml (18fl oz) whole milk Salt and black pepper

To garnish (optional)

100g (3½oz) whole cooked chestnuts, roughly chopped Olive oil, for frying 2tbsp truffle oil, or to taste

Preheat the oven to 200°C/ fan 180°C/gas 6. Arrange the parsnips in a roasting tin, drizzle with half the olive oil and turn until coated. Roast for 30 minutes, until just golden, tossing halfway through.

Heat the remaining olive oil in a large saucepan over a medium heat. Add the onions and fry for 6-8 minutes, until soft but not coloured. Stir through the spices and fry for a few more minutes.

Add the roasted parsnips and stock to the pan. Bring to the boil, cover, then simmer for 10 minutes. Allow to cool and then use a blender or liquidiser to purée the soup to velvety smoothness. Return to the pan and stir in the milk. Gently heat through and season to taste.

Pour the soup into bowls, using the bi-colour method (see recipe above), if desired. If adding a garnish, fry the chestnuts in a little olive oil for a minute or two. Serve the roasted parsnip soup in bowls, garnished with the hot chestnuts and truffle oil.