Roasted Parsnip and Harissa Soup (VG) from The Soup Solution

By Erin Brown
Related Categories: Cookbook Confidential

“I particularly love the combination here because the sweetness of parsnips and earthy spice notes of harissa work so well together. I often make this soup with rose or smoked chilli harissa. Brands do vary in terms of heat and some can be surprisingly punchy, so if you are unsure how spicy yours is, try adding less to start with and building the heat if you want to.” Charlotte Pike, author of The Soup Solution

Serves 4-6

1 onion, cut into wedges

500g (1lb 2oz) parsnips, cut into

2cm (¾in) chunks

1 tablespoon olive oil

1 litre (1¾ pints) vegetable stock

1–2 tablespoons harissa, to taste

Salt and freshly ground pepper

Preheat the oven to 180°C/160°C fan (350°F), Gas Mark 4.

Put the onion wedges and parsnip chunks into an ovenproof dish, drizzle with olive oil, season with salt and pepper and roast for around 40 minutes, turning the vegetables halfway through to ensure they cook evenly, until tender and lightly browned.

Transfer the roasted vegetables to a large saucepan and pour in the stock. Bring to a simmer over a medium heat and cook for around 10 minutes.

Blend the soup until smooth then stir in the harissa, a little at a time, and taste to build up the flavour and heat intensity so that you can judge the level of spiciness for your taste. Check the seasoning and serve immediately.

This soup can be stored for up to 5 days in the fridge, or frozen if you wish to make it in advance.