It must be Fall, it is Sunday and I am making soup. Roasted parsnip and fennel soup to be exact. This recipe is adapted from "The Everyday Vegan" by Dreena Burton. Why is it I can't follow a recipe as it written? Not ever, not even once. The following is my version of the soup. The only real difference between Burton's version and mine is I used 1 large carrot, about 1 cup, instead of ½ cup celery. Mostly because I did not have celery. I suppose I could have just went on without a substitution but I thought the carrot would add a nice warm colour to the finished soup. And so it did and here it is....
Roasted Parsnip and Fennel Soup
Preheat the oven to 400. Prepare 2 large baking sheets, by lining with parchment (or coating with cooking spray).
In a large bowl, chopped and toss:
- 5-6 cups parsnips, sliced in 1" pieces
- 2 fennel bulbs, core and green stalks discarded, white part only, quartered and pulled apart
- 1-2 Tbsp olive oil
- ½ tsp salt
- fresh ground pepper
Toss until vegetables are evenly coated with the oil and divide between the baking sheets, spreading in a single layer. Bake for about 1 hour or until soft.Let the vegetables bake at least ½ hour before starting the remaining ingredients. To your soup pot on medium heat, add:
- 1 tsp olive oil
- 1 onion finely chopped
- 1 large carrot chopped
- 1 tsp black mustard seeds.
Saute until onions are carrots are soften. Add a little stock or water if the vegetables get dry.
Remove parsnips and fennel from the oven. All vegetables will be pureed. You can either throw everything into your soup pot and use an immersion blender or puree in batches puree in a conventional blender. Add stock if necessary to loosen the vegetables enough to move them through the blender.
Return pureed vegetables to soup pot, add enough stock or water, or some combination to reach desired consistency, 5-6 cups. Bring to a boil, then reduce heat and simmer for 10-15 minutes. I like to serve this with some cilantro and sliced hot chilis or green onions on top. Not traditional, but I think adds a bit of spice to this otherwise sweet soup.