Roast Parsnip And Rosemary Soup
This creamy and comforting parsnip soup is a delightful blend of earthy parsnips, aromatic rosemary, and wholesome vegetable stock simmered to perfection. Roasted parsnips lend a caramelized depth of flavor, while a touch of butter adds richness to every spoonful. A satisfying and nourishing soup that is sure to warm both body and soul.
— Constant Cookbook
Ingredients
- 600g/1lb 5oz parsnips
- 4 tbsp olive oil
- 50g/1¾oz butter
- 225g/8oz onion
- 1 tbsp dried rosemary
- 2 vegetable stock
- 750ml/1¼ pint milk
- 750ml/1¼ pint water
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6.
- Place the parsnips on a roasting tray with half the olive oil and toss to coat.
- Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside.
- Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes.
- Add the roasted parsnip and the remaining ingredients. Bring to the boil.
- Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.
- Transfer to a blender and pulse until smooth.
- Season to taste with salt and freshly ground black pepper.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 10
Nutrition
- Calories: 184kcal
- Carbohydrate Content: 12g
- Fat Content: 12g
- Fiber Content: 3.5g
- Protein Content: 4g
- Saturated Fat Content: 5g
- Sugar Content: 8g
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