Roasted parsnip and spinach soup

Babiche Martens

Ingredients

30 g	Butter
2 tsp	Olive oil
1 tsp	Nutmeg, freshly grated
1	Onion, finely diced
2 cloves	Garlic, sliced
1 tsp	Fresh thyme
1 tsp	Fresh rosemary
200 g	Potatoes, peeled and chopped
300 g	Parsnips, peeled and sliced - 200g for soup plus 100g to serve (Main)
1 ½ Ltr	Vegetable stock
1 bunch	Spinach leaves, stalks removed and leaves rinsed (Main)
4 slices	Bread, warmed, to serve

Directions

1. Melt the butter and olive oil together in a heavy-based soup pot.
2. Grate in nutmeg then add onion, garlic, thyme and rosemary, stir until soft then add potato and parsnip.
3. Stir for 3 minutes then add the stock, reduce and let cook gently for approximately 30 minutes or until the vegetables are soft.
4. Fry extra parsnip rounds or grill on a hot plate until soft and golden, set aside.
5. Puree soup and season. Add spinach leaves.
6. Serve topped with the extra parsnip rounds and a drizzle of olive oil.