roasted parsnip soup with thyme crackers

i’ve recently reorganised my spice rack. and once i started, i continued with the tea selection. and, well, basically the whole pantry got a make over. neat things are the best. much more inspiring. 

other things, though, don’t look pretty, but they’re still good. from the bottom of their heart. so give them a decent chance. let’s say this soup is one of those ugly cases as well. good thing we’re not superficial, eh? because, well, even in the dimly lit thanksgiving feast light, this soup might lack in the prettiness department, but the taste is super delicious. the roasting makes the vegs taste even more fragrant. give it a go.

2 parsnips

1 parsley root

1 onion

1 grosse kartoffel

1 garlic bulb (or 7-8 cloves)

1 liter vegetable broth

some olive oil

salt, pepper to taste

1 tbsp. cumin

nutmeg

1/2 lemon, juice

some crème fraîche 

some thyme leaves

peel the parsnips and parsley roots and cut into chunks. peel the onion and halve. halve the garlic horizontally. put everything on a baking sheet, and drizzle with olive oil. season with some salt, black pepper and cumin. roast at 200 c / 400 f for about 30 minutes or until the vegs are brown and tender. put everything in a large saucepan together with the vegetable broth. bring to a boil, then puree with an immersion blender, very thoroughly. season with more salt and pepper, if necessary, and some nutmeg, too. before serving, finish with some lemon juice. add a dolop of crème fraîche onto each soup serving and sprinkle with thyme leaves.

for the thyme & rosemary crackers