Roast Parsnip Soup

Roast Parsnip Soup

It’s been a while since we added a soup recipe but, yep, it’s that time of year again people! This roast parsnip soup recipe has a great feeling as one of those ‘comfort foods.’ With inspirations from Indian cooking and basic home cooking recipes, we guarantee you’ll LOVE this seasonal soup!

Serve with croutons, Parmesan cheese or a nice seeded bread and make sure there’s lashings of black pepper too!

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Roast Parsnip Soup

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Print Recipe

Servings	Prep Time
2 people	10 minutes

Cook Time

50 minutes

Servings Prep Time 2 people 10 minutes

Cook Time 50 minutes

Roast Parsnip Soup Yum Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings Prep Time 2 people 10 minutes Cook Time 50 minutes Servings Prep Time 2 people 10 minutes Cook Time 50 minutes

Ingredients

• 5 parsnips
• 1 tbsp honey
• 1 tsp cumin seeds
• 1 tbsp olive oil
• 750 ml vegetable stock
• salt and pepper

Servings: people

Units:MetricUS Imperial

Instructions

1. Set your oven to 160oC or gas mark 4. Chop your parsnips.
2. Place your parsnips on a baking tray. Drizzle in honey, cumin seeds, olive oil, salt and pepper.
3. Roast in the oven for around 50 minutes.
4. Whilst the parnsips roast, prepare your vegetable stock. Follow the instructions on the packet to create 750ml of stock. Set aside.
5. Take your parsnips out the oven and place in a saucepan with the stock too. Blitz with a hand blender until smooth, then place the saucepan on the hob.
6. Warm through together so the soup 'sticks' and serve with a nice piece of crusty bread!

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