I blinking love soup. All kinds of coup; chunky ones, meaty ones, brothy ones, dumpling ones are some of the best kind of ones, miso ones, creamy ones, healthy ones and spicy ones. The best thing is, they're so easy and cheap too; a lot of the time I make a massive batch of vegetable and just chuck in whatever protein is lying around on a different night of the week to change things up a bit. In fact, I don't understand how anyone can even think about opening a tin of Heinz tomato when there's so much good soup to be made! This one was made after roasting a big pile of carrots and parsnips in honey on Sunday for lunch. Some got devoured with mountains of gravy, chicken and roast potatoes, and the others made it into this. Although I've used homemade chicken stock (from the carcass of the roast chicken from said Sunday lunch...not a single bit of that bird went to waste, and we've got at least two more meals out of it, but more on that later) and topped with bacon bits this would work just as well for my favourite vegetarian with vegetable stock and some crushed roasted peanuts or something. Having said that I'm pretty sure shop bought bacon bits have never seen a pig in their life, so you could probably use those as well.
Honey roast root veg is really easy; After peeling, cut carrot and parsnips into 2cm thick strips and place on a baking tray. Season and drizzle 2-3 tbsp honey over the top. Roast for 45-60 minutes or until you get a couple of blackened edges and the honey caramelises.
Recipe adapted from a BBC Good Food one.
Honey Roast Parnsip and Carrot Soup
350g honey-roast carrots
350g honey-roast parsnips
2 litres chicken stock
handful petit pois
1 leek, finely chopped
1 tsp cumin
1 tsp corriander
Crispy bacon bits to serve
- Saute the leek and peas in a little olive oil until softened.
-Add all the remaining ingredients to the pan and simmer for twenty minutes.
-Blend when cool with a hand-blender and top with the crispy bacon bits to serve.