Serves: 6–8
INGREDIENTS
500 grams parsnips
500 grams beetroot
1 red onion
1 apple
3 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
2 teaspoons caraway seeds
4 cups vegetable stock
sea salt and freshly ground pepper
To serve
roasted buttercup pumpkins
beetroot chips, optional
sour cream
1 tablespoon chopped chives
Beetroot chips
1-2 medium beetroot, scrubbed
vegetable oil for deep frying
sea salt
Roasted Buttercup Pumpkins
4-6 small buttercup pumpkins
olive oil
knob of butter
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200°C.
Peel all the vegetables and the apple and cut into 1cm thick slices.
Place in a large bowl with the olive oil, garlic, rosemary and caraway seeds.
Toss well to combine and season generously. Tip onto a large lined baking tray and cover tightly with aluminium foil. Roast for 40 – 60 minutes, stirring occasionally until all the vegetables are very tender.
Working in batches, put the vegetables in a food processor with a cup of the stock and process until smooth. Tip into a clean saucepan and repeat with the remaining vegetables and stock. Add any remaining stock to the soup. Season and bring to the boil. Simmer for 10 minutes.
Beetroot chips: Trim both ends of the beetroot and discard. Slice the beetroot as thinly as possible (a mandolin is good for this), and place on kitchen towels. Dry well.
Heat 3 cm of vegetable oil in a small deep saucepan until it registers 180˚C on a deep frying thermometer.
Drop in 4-5 slices at a time and cook until they look shrivelled and lightly golden. Drain on kitchen towels. Repeat with the remaining beetroot. Sprinkle with sea salt.
To serve: Serve in Roasted Butternut Pumpkins or ladle into bowls. Top with a dollop of sour cream and garnish with beetroot chips and a sprinkling of chives. Makes about 8 cups.
Roasted Buttercup Pumpkins
Preheat the oven to 200°C.
Cut the top third off the pumpkins and discard. Using a teaspoon, scrape out all the seeds, taking care not to scrape right through to the skin.
Brush the cavity and skin with olive oil and place on a lined baking tray.
Put a small piece of butter with a little garlic in each cavity and season. Roast for 20 minutes or until just tender but not collapsing. The pumpkins can be roasted up to 2 days ahead, covered and refrigerated. Just before filling, put them back on a baking tray and reheat in a hot oven.
To serve: Place the pumpkins in shallow bowls and ladle in soup.

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