Tomato soup with caramelized parsnip and griddled avocado

Ingredients

• 2 large parsnips
• ½ large scallion
• 500 g plum tomatoes
• 1 large garlic clove
• ½ teaspoon balsamic vinegar
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon molasses (or sugar)
• 2 tablespoons olive oil, plus a little more for the avocado
• 1 teaspoon fresh marjoram (or ½ teaspoon dried)
• A few basil leaves
• 700 ml water
• 100 g thin soup noodles
• 2 ripe avocados
• 1 more parsnip, for the chips
• Sunflower oil, for frying

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of olive oil
• What to use instead of basil
• What to use instead of tomatoes

Instructions

1. Peel the parsnip and cut it into very thin strips or rounds (1-2 mm) with a vegetable peeler or mandoline.
2. Heat plenty of oil to 170-175°C (340-350°F) and fry the strips a small handful at a time, stirring so they fry evenly, for about 1 minute. Transfer them to paper towels as soon as they're golden and crisp, without letting them burn, and sprinkle with a pinch of salt. These are your chips.
3. Wash the vegetables. Chop the scallion very finely, cut the 2 parsnips into small pieces or sticks, and peel the garlic, remove the germ and slice it. Chop the marjoram and basil.
4. Heat the 2 tablespoons of oil in a medium skillet over medium heat and add the parsnips, garlic and scallion. Lower the heat, stir for 1 minute, add the salt and cook gently for 5 minutes.
5. Dice the tomatoes. Add the baking soda to the skillet and mix well. Add the molasses, stir and cook for another 5 minutes.
6. Add the tomatoes and vinegar, raise the heat slightly and stir now and then until the tomatoes have mostly broken down.
7. Blend the mixture for 1-2 minutes, until you have a smooth puree (you can also strain it through a fine strainer). Pour it into a medium pot with the water, marjoram and basil.
8. Bring to a boil over high heat, then lower to a simmer and cook for 5 minutes, stirring now and then. Taste and add salt. If you're serving it cold, let it cool.
9. Meanwhile, halve the avocados, remove the pits and put them cut side down in a nonstick skillet with a little oil over high heat. Take them out when the surface is golden, slice them into strips and scoop them out with a spoon.
10. Cook the noodles according to the package, drain them, rinse them in cold water and divide them among plates or bowls. Top with the soup, the avocado strips and a small handful of parsnip chips.

Nutrition facts

Approximate, per serving (about 511 g). Calculated with data from USDA FoodData Central.