Rosted Rosemary & Parsnip Soup
Servings: 4 bowls
Ingredients
- 5 parsnips
- 6 carrots
- 1 tbsp garlic infused olive oil goo
- 3 cups water
- 1 or 2 low-fodmap stock cube s
- 1 tsp ground paprika optional*
- 1 tsp ground cumin optional*
- 1 tbsp fresh rosemary chopped
- 1/2 tsp thyme
- freshly ground black pepper to taste (I used circa 1 tsp)
- 1/2 can drained and rinsed chickpeas** optional
- Optional Toppings
- chives to garnish
- walnuts
Instructions
- Preheat the oven to 175C
- Wash, peel and slice the carrots and parsnips
- Cover them with the goo and rosemary, mix well and roast at 175C for 1 hour
- Set aside and cool for 5 minutes
- Put the carrots and parsnips into a trusty blender, add a bit of water (circa 1/2 cup) blend, add another 1/2 cup, blend. Repeat until all the water is gone and the vegetables are completely smooth. Increase the amount of water if you'd like a finer consistency (I like mine quite thick)
- Pour the blended vegetables into a large pan and bring to a boil, add the stock cube, the paprika*, cumin*, thyme and black pepper.
- Lower to a simmer and stir occasionally for 5-10 minutes, until piping hot
Notes
*I like to have either paprika or cumin, depending what mood I'm in! I usually add cumin if I'm going for a heartier soup, with chickpeas.
Quick Tips: I make my slices quite chunky, so they don't crisp too much while roasting.
Important: Don't rush step 5! You want the soup to have a lovely smooth texture, if this step is rushed it can end up a bit lumpy, which I think ruins it.
The nutritional information is for the soup only. It doesn't include any toppings.
**Canned chickpeas are lower in FODMAPs because some of the oligos ‘leach’ out into the canned water and are then removed when they are drained and rinsed.