Roasted Sweet Potato & Parsnip Soup

My daughter must be learning about the seasons at school at the moment as she keeps mentioning how tomorrow is the first day of winter.  Personally I think having to run to the shower so as not to lose too much body heat between it and the bed was probably clue enough but it is nice to be reminded….I think….  I do struggle with winter, actually that’s only partially true – what I struggle with is grey Melbourne days and in winter we tend to get a few.  Today though was sunny.  A lovely day for gardening and a lovely day for eating the products of that gardening, in this case some nice root veg.

I love soup, pretty much all kinds; spicy ones, thin ones, thick ones, creamy ones – the list goes on but the ones I like best are the ones that are pretty much no trouble at all to make and this is certainly one of those.

Sweet Potato & Parsnip Soup

• 1kg root veg (I usually make it with sweet potato, parsnip and carrot but you could use any combination of root vegetables)
• 2 onions
• 2 tblspns olive oil
• 1 tspn cumin seeds
• 1 tspn mustard seeds
• 1/2 tsp ground turmeric
• 1/2 tsp chilli flakes (or sambal added later as I did)
• 1.25 litres stock (veg or chicken work well)
• Salt & Pepper

Cut the root vegetables and onion into large dice.  Place into a bowl with the oil and spices.  Mix together.  Place the contents of the bowl onto a baking tray.  Roast at 180 degrees for about half hour or until the vegetables are soft.  Remove from oven and place into a saucepan.  Add stock and bring to the boil.  Season with Salt & Pepper.  Puree.  Serve topped with some Greek yoghurt and chilli.

I’m sharing this recipe on The Gardener of Eden’s Thursday Kitchen Cupboard , and Greenish Thumb’s Garden to Table.