Roasted Parsnip Soup with a good helping of parmesan, a delicious and comforting soup for chilly days. Roasting the parsnips brings out their sweet, nutty flavour that I absolutely love. My cream of parsnip soup is so easy to make, and so healthy too, and it goes so well with kids and grown-ups too. Parsnip soup is also a good recipe for babies and toddler too, as the natural sweetness is loved by little ones. Simple, quick and easy, the best comfort food .
Toss the parsnips well with olive oil, and arrange on a baking tray in a single layer.
Roast until tender for about 20-30 minutes.
Season with salt and black pepper, then add the parmesan cheese and milk, and leave to simmer for a further 2 minutes.
Remove from the head and transfer the soup to a blender. Alternatively, use a hand blender to blend to the desired consistency.
Transfer the soup to the pan and leave to bubble away for 1-2 minutes.
Serve with extra parmesan cheese.