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As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

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Monday, October 13, 2008

Roasted Parsnip Soup

A delicious "creamy" soup -- without the cream! This soup is lactose-free and vegan-friendly.

Roasted Parsnip Soup

  • 1 lb. parsnips
  • 1 firm pear
  • 1 large potato
  • 1 yellow onion
  • 1 garlic
  • 1 yellow pepper
  • 2 tablespoons olive oil
  • 4-5 cups vegetable stock
  • 1 tsp ground thyme


Peel parsnips, pear, potato, onion & garlic.
Core pear.
Seed pepper.
Cut vegetables into large chunks.
Toss vegetables with oil in a large, shallow casserole dish (such as a lasagna pan).
Roasting vegetables for parsnip soup
Roast at 400°F for 40 minutes, turning vegetables over in pan after first ten minutes to ensure they are fully coated in oil. Vegetables should be soft and lightly browned when done.
Heat stock in a large pot.
Add roasted vegetables.
Simmer for 15 minutes.
Purée soup in a blender or food processor.
Return to pan.
Add thyme and more liquid if desired.
Simmer for a further 15 minutes to allow flavours to blend.
Ladle into soup bowls and serve warm.

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