Parsnip and King Oyster Mushroom Soup
This scrummy soup has the perfect hearty balance of sweet and aromatic. While it is always hard to resist a bowl when freshly made, it is also great for freezing in portions for future meals.
Equipment
- Air fryer This can be used as a replacement for a traditional oven. It it more efficient at cooking at higher temperatures and will create nice crispy roasted vegetables which locks in the juices and flavours. Using an air fryer will also reduce the cooking time required.
- Soup pot This can be any large pot capable of holding around 3 litres. This is more than the amount of soup being made but it give a bit of room at the top of the pan to stop boiling over or spillages.
- Blender A hand blender is best but any blender you already have will do the trick.
Ingredients
- 2 King oyster mushrooms
- 2 Beef tomatoes
- 1/2 Garlic ball Cloves of garlic Approx 6-8 cloves
- 1 Yellow bell pepper
- 2 White parsnips
- 3 Orange carrots
- 1 White onion
- 10 ml Olive oil Enough to coat the vegetables and cover the garlic. Alternative oils can be used if desired.
- 10 g Seasonings Salt, pepper, , rosemary, dill, turmeric, and any other desired herbs.
- 3 Stock cubs This can be vegetable stock or meat stock depending on personal preference.
Instructions
- Wash, peal and roughly chop all of the vegetables into chunks/cubes about an inch by and inch will do the trick and the onion is best sliced.
- On a tray or bowl cover the vegetable is a generous portion of olive oil (other oils will work just as well here) and all the herbs, salt and pepper. This seasoning is to your own taste so feel free to add in more or less as desired.
- Roast the vegetables in an air fryer or oven for 20-30 minutes. Cook the vegetables until they turn a deep brown colour - it is okay if some of the smaller chunks char and blacken as this will actually add more flavour to the soup - just try not to over do it! Also make sure to give the vegetables a toss and a jiggle during the cooking process to move them around and make sure the are all cooking evenly.
- Add the roasted vegetables to a large pot with approximately 1 litre of boiling water and the chosen stock. More can be added later is necessary, but the water should at least completely cover the vegetables.
- Bring the pot to the boil then reduce the temperature to a simmer and leave at this heat for 30 minutes.
- Next the pot can be removed from the heat and the consistency can be blended down until and the desired texture. This is usually until smooth, but can be left with larger chunks for a more heartily soup texture.
- Add more water as necessary while blending to get to your desired consistency, being careful to only add small amounts at a time.
- Serve with some home made bread and enjoy while hot!
- With any remaining soup, allow it to cool completely then portion it up into bags or tubs and store in the freezer for future meals.