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 Parsnip Soup Recipe

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A delicious thick and creamy parsnip soup which is just right for the winter nights. Warming and filling, serve with a warm roll or crusty baguette.

KEY POINTS
 Preparation Time: 15 minutes  Cooking Time:  45 minutes
 How Difficult Easy  Freeze?   Yes
 Servings

4 bowls


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INGREDIENTS

625g / 1lb parsnips
1 medium onion
1 small carrot
2 garlic cloves, skins on
3 rosemary sprigs
2 tablespoons of olive oil
1ltr / 1 pints hot vegetable stock
150 ml pot double cream

COOKING EQUIPMENT

A roasting pan
Large saucepan
Hand blender

Ingredients for parsnip soup
Ingredients for Parsnip Soup

COOKUK NOTES

Preheat the oven to 220C or gas mark 7.

Parsnips are not one our favourite vegetables but this soup recipe brings out a sweetness in them which is totally surprising, a very delicious soup. Many recipes spice up the soup a bit and it's easy to do. Simply add a teaspoon of mild curry powder and some Garam Masala and that's it, spicy Parsnip Soup. But I'm not sure, our version without the spices tastes better to my taste buds.

We also thought about presentation, and our soup was decorated with a few sprigs of parsley. Most soups benefit from from a sprig or two of something on the top, after all we judge food with our eyes as well as our taste buds. An alternative to parsley which particularly liked was a few grated strands of carrot sprinkled over the top. The orange of the carrot contrasted very well with the yellow of the parsnip soup.

If you enjoy this soup then why not try our apple and parsnip soup which can be found here.

Recipe by .

METHOD

Cut the parsnips, onions and carrots into chunks of about 1in / 2-5cms.

Put all the vegetable in the roasting tin with the rosemary and garlic.  Pour the oil over making sure the vegetables are coated well.


Roast for 40-45 minutes until the vegetables are tender. Turn the vegetables halfway through cooking to ensure even colouring.

When cooked, remove the rosemary sprigs and take the skin off the garlic and put the garlic back into the roasting dish.


Put the vegetable and stock in a bowl and blend until it is smooth.

Pour the mixture into a large saucepan, add the cream and gently heat the soup until it is warmed through thoroughly. Season with salt and pepper to taste.


Serve the soup in a bowl with a warm roll or crusty baguette. Delicious!!

CLICK HERE FOR MORE SOUP RECIPES

5 RATINGS GIVEN - AVERAGE 4 star rating
4 June 2013 From: David
Awesome. I have free rein over 5 acres of parsnips. Looks like I'm fed for a couple of months.. ;)

23 January 2012 From: Lizzie
Really lovely soup.

03 October 2012 From: Anne
Really tasty, so easy to make.

7 November 2012 From: John
Really tasty, so easy to make.

12 January 2013 From: Not Given
Yummy

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