Parsnip, Rosemary & Olive Soup
The night before - remember to soak your lentils!
Serves around 4 - 6 people
- 2 tablespoons olive oil
- 1 large onion, diced
- ½ bulb garlic, sliced
- Maldon salt
- 4 – 5 parsnips, scrubbed and cut into 1cm chunks
- 1 large sprig rosemary, leaves shred from the stem
- 10 – 15 Kalamata olives (buy the olives with the pits and remove them yourself. Pre-pitted olives have a very different taste)
- ½ cup black lentils, soaked overnight
- 2 – 3 cups light vegetable stock
- Good quality sourdough bread
- Garlic clove, chopped in half
- Pre-heat the oven to around 450°F/230°C
- Add olive oil to a large, heavy-bottomed pan over a medium heat.
- Add the onions and sauté for around 4-5 minutes.
- Add the garlic and a pinch of Maldon salt. Sauté for around 10 minutes although this could take longer – sometimes I will do this for 25 – 30 minutes on a low/medium heat as the longer you do this the sweeter the onions and garlic will be.
- Turn up the heat a little and add the rosemary and parsnip chunks. Don’t let it burn but it is nice to get the parsnips a little toasty-brown, usually around 3-5 minutes.
- Add the olives, lentils and the vegetable stock and simmer until the parsnips and lentils are soft, around 30 minutes. You may need more liquid.
- Meanwhile, cut slices of bread, drizzle with olive oil and rub with the cut-side of the garlic clove. Place on a parchment paper lined tray in the oven for around 7 - 10 minutes, until brown, then turn over for around 5 minutes until golden brown. You could place the toast slices directly on the oven bars but remember to place a tray to catch the oil drips!
- Taste the soup and season as needed. Sink a slice of garlic toast in each bowl, drizzle with more olive oil!