RECIPE: Parsnip and Carrot Soup

A couple of months ago a fellow Food Savvy volunteer and I organised a workshop for students at the University of East Anglia about alternative ways we can use leftover food. Part of the workshop involved preparing a simple veg soup using (slightly wrinkly) vegetables that we so often throw away or find discounted on the supermarket shelf!

Preparing veg for the soup at the workshop!

My favourite section of the local corner shop is always the discounted section (typical student) which is great for the bank account and for helping reduce the shop's food waste too! My best find has been a 10p bag of parsnips which made for a DELICIOUS roast veg soup. I've popped together the recipe I used below. I always tend to experiment a little bit with soups, so do adjust the spices according to your own preference. 

Ingredients:

- 2 tbsp olive oil
- 600g chopped veg (whatever is at the bottom of your fridge/supermarket shelf! I used carrots and parsnips)
- 1tsp ground coriander
- 1tsp smoked paprika
- 1tsp cumin
- 2 garlic cloves
- 1tbsp lemon juice
- 1 litre veg stock

Method:

1. Heat oven to 220 C/fan 200C

2. In a bowl, mix together the oil and spices

3. Add the chopped vegetables and mix well to cover all the veg in the oil mixture.

4. Spread over a baking sheet and roast for 30 mins or until tender.

5. Spoon into a bowl or food processor with half the veg stock and blend until smooth.

6. Pour into a pan with the remaining stock and gently heat.

7. Remove from the heat and stir in the lemon juice. Serve with a wedge of crusty bread!

8. Any remaining soup that isn't eaten straight away can be left to cool on the side and frozen to be enjoyed on another day!