Roasted parsnip soup recipe, beautifully flavourful, with a big helping of parmesan. This really is one of my favourite soups, no matter what season.
Servings: 2 people
Calories: 588 kcal
cube vegetable stock
of parmesan cheese
of semi-skimmed milk
salt and black pepper
parsley or thyme to garnish
Preheat the oven to 200 degrees C (390 Fahrenheit).
Peel and cut the parsnips into chunks.
Boil in salty water for 10 minutes, then drain the water and lay the parsnips onto a baking tray and toss well with olive oil.
Roast until golden and crunchy on the outside, this might take about 45 minutes.
Cut the onion finely.
In a pan, add the vegetable stock, onion and roasted parsnips and cook for about 15 minutes until the onion is soft.
Season with salt and black pepper, then add the parmesan cheese.
Remove from the head and transfer the soup to a blender. Alternatively, use a hand blender, it saves time.
Blend to a thick consistency.
Transfer the soup to the pan and add half a cup of semi-skimmed milk.
Mix well and simmer for a few minutes, taking care as the soup will soon bubble.
Pour the soup into a bowl and serve hot.
You may add chopped parsley or thyme, whichever you prefer.
Roasted Parsnip Soup Recipe
Amount Per Serving
Calories from Fat 99
% Daily Value*
Saturated Fat 2g10%
Vitamin A 100IU2%
Vitamin C 109.5mg133%
* Percent Daily Values are based on a 2000 calorie diet.