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Parsnip Soup

A blended soup of roasted parsnips, naturally sweet and silky-smooth, needing very little added cream to taste rich.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 750 g parsnips peeled and cut into chunks
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves crushed
  • 1 tsp ground cumin
  • 1 litre vegetable or chicken stock
  • 100 ml single cream optional
  • Salt and black pepper to taste
  • Fresh chives or parsley to serve

Method
 

  1. Preheat the oven to 200C (180C fan). Toss the parsnip chunks in 1 tablespoon of the olive oil, spread on a roasting tray, and roast for 25-30 minutes, turning once, until tender and caramelised at the edges.
  2. While the parsnips roast, heat the remaining oil in a large saucepan over medium heat. Add the onion and cook for 6-8 minutes until softened, then add the garlic and cumin and cook for another minute.
  3. Add the roasted parsnips and stock to the pan. Bring to a simmer and cook for 10 minutes to let the flavours combine.
  4. Blend the soup until completely smooth. Stir in the cream, if using, and season to taste.