Roast parsnip and chestnut soup from Winter Food by Jill Norman

Name: Roast parsnip and chestnut soup from Winter Food by Jill Norman
Ingredients: 3 large parsnips, cut into chunks; 6 cloves garlic, unpeeled; 3 tablespoons olive oil; 1 onion, chopped; 1 carrot, chopped; 1 stick celery, strings removed and sliced; 1 teaspoon garam masala or curry powder; 250 g cooked chestnuts, broken into pieces; salt; freshly ground black pepper; 1 1/4 litres hot vegetable or chicken stock; 2 pieces ginger, each 5–6 cmlong; 2 tablespoons sunflower oil

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Roasting brings out the nuttiness of parsnips and the sweetness of garlic. These flavours combine with the creamy texture of the chestnuts to give the soup a full, rich taste. The crisp ginger garn...

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