This soup is my go to whenever I need some energy and mood boosting, especially in Autumn as days get shorter and chilly. And on a rainy day it’s like having my own sunshine, only in a bowl. Besides, it’s as delicious as it is healthy.
The base for the soup is made of aromatic baked mix of parsnip, carrots and zucchinis to complement the rich and thick texture of the roots. In addition to zucchinis you can use any root veggies you like. Spiced with aromatic herbs, some wonderful turmeric and baked in the oven, the vegetable bursts with magnificent flavours. And there’s a caveat, the baked vegetables soup is super easy and super quick to make.
What will you need for 6-8 servings:
- 3 large parsnips
- 5 mid sized carrots
- 5 small zucchinis
- fresh ginger – add to taste, I used about 4 cm
- 2 tangerines
- 10 leaves of fresh sage
- 10 stems of thyme
- 1-2 tea spoons of turmeric powder
- 1 – 1.5l of water or veggie broth
- salt and olive oil
Let’s cook:
Wash and if needed peal the veggies, chop it in a larger chunks just make them equally sized, about 3-4 cm, this way the vegetable will remain juicy and delicious.
Now make a mix of a roughly chop sage, add thyme, turmeric and 1 table spoon of olive oil and gently coat the veggies with it. Place the chunks on the baking tray, use the baking paper so it doesn’t stick and bake in oven for some 10 minutes at mid heat until the veggies soften up a bit.
When done, put the veggies in a processor, add chopped ginger, zest of both and a fresh juice of 1 tangerine (or juice them both, you can always add some more juice at the end of the process). Pour in about half a liter of warm water or broth and blend until you get a fine thick soup. Then keep on adding the liquid to reach the consistency you want.
In the end, add a few sage leaves, some more tangerine zest or juice or sliced ginger.
