Hear me out.
You may think a soup of sweet vegetables that are intensified with a generous glug of honey may seem like you are spooning yourself a desert soup, but I promise you it’s not. I’ve made sure this recipe calls for the vegetables to be blitzed in a very hot oven first to ensure that the burnished, ebony scorch of the veg brings a distinct salty smoke to the flavour that cuts through the sweetness perfectly.
It’s a very simple recipe that requires no more than a handful of basic ingredients – fundamentally all we’re really talking here is two vegetables, broth, thyme and honey. It’s a breeze to make from pan to bowl and is juuuuust light enough for you to have it in Spring.
Preheat the oven to 200C. Peel two or three carrots and four or five parsnips. Quarter these so that you have a handful of spindly veg cuts and toss into a roasting pan. Drizzle over a little garlic oil and sprinkle over some celery salt. Addicted to celery salt lately, can’t you tell? Now coat the veg with a lavish squirt of honey before pinching over some fresh thyme and sliding in the oven for 30 minutes or so.
Now in a deep pan, melt a little butter and add a roughly chopped white onion. Salt the onion to extract the juices and just allow to cook until it starts to go translucent. Grind in a fresh twist of black pepper. Now pour in the stock, I use a litre of vegetable stock that is nothing more than a vegetable OXO cube dissolved in some boiling water. Bring this to a light bubble. Simmer this for the remainder of the vegetables roasting time.
Remove the vegetables from the oven – they should be soft in some places and gloriously burnt in others – carefully tip the pans contents into the simmer vegetable stock. Oils and all. Give it a stir and allow to simmer gently for about 10 minutes to further soften the vegetables and intensify the broth.
Once the simmer time is over, carefully remove the pan from the heat and ladle small amounts of the vegetables and broth into a blender and blitz down to a liquidy soup consistency. I had to do this in 4 small batches in order to get the smooth, creamy consistency I want. How I do this is get a big 1 litre capacity jug and every time I’ve finished blending down, pour into the jug until all of the soup is blended.
When I am ready to eat, I pour the soup from the jug back into the original pan to reheat. I serve with a small spoon of crème fraiche and a hefty throw of fresh thyme.
I am obsessed with this soup. Even more so since I bought a cute little portable soup container to take into work. I also go as far to take a little crème fraiche and a little thyme in separate little jam jars. But that’s bordering ever so slightly on attention seeking.
But if you’re like me, this is encouraged. Seek all of the attention with this soup. You’re welcome.