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. Ideal as a stand by small meal because it freezes extremely well. When in season, and parsnis are in season from mid winter to mid spring, they are one of the cheapest vegetables to buy.
625g / 1¼lb parsnips
1 medium onion
1 small carrot
2 garlic cloves, skins on
3 rosemary sprigs
2 tablespoons of olive oil
1ltr / 1¾ pints hot vegetable stock
150 ml double cream or milk
Salt and pepper to taste
Four sprigs of parsley (decoration only)
Start pre-heating yuor oven to 220°C / Fan 200°C / Gas Mark 7 / 425°F.
Cut the parsnips, onions and carrots into chunks of about 1in / 2-5cms.
Parsnips are not one my 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 level teaspoon of mild curry powder and a sprinkling of Garam Masala and that's it, spicy Parsnip Soup. But I'm not sure, it seems 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.
Place all the vegetablesto into the roasting tin with the rosemary and garlic. Pour the olive oil over making sure the vegetables are coated well.
STEP 2Roast for 40-45 minutes in the preheated oven (220°C / Fan 200°C / Gas Mark 7 / 425°F) until the vegetables are tender. Turn the vegetables halfway through cooking to ensure they are evenly cooked.
When cooked, remove the rosemary sprigs and take the skin off the garlic and put the garlic back into the roasting tin.
Roasted Vegetables for Parsnip Soup
Put the roasted vegetables 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 warmed bowls with a roll or crusty baguette. Delicious!
18 January 2015 | From: Beatrice Broadhurst | |
The best recipe I have ever tried ,it's absolutely Wonderful ,and I am going to share it with my Friends .thank you so much |
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 |