Parsnip Soup

Knock up a big old batch of parsnip soup and warm your cockles every weekday!

Key Details

  • Serves: 4
  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Difficulty: Easy

Ingredients

  • 700g parsnips, chopped (no need to peel)
  • ½ tsp chilli flakes
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp turmeric
  • 2 tsp wholegrain mustard
  • 1 red onion, chopped
  • 2 vine tomatoes, chopped
  • 4 cloves of garlic, minced
  • salt and pepper
  • 1 ½l vegetable stock

  • 700g parsnips, chopped (no need to peel)
  • ½ tsp chilli flakes
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp turmeric
  • 2 tsp wholegrain mustard
  • 1 red onion, chopped
  • 2 vine tomatoes, chopped
  • 4 cloves of garlic, minced
  • salt and pepper
  • 1 ½l vegetable stock

Preheat your oven to 180°C/350°F/gas 4.

Place the parsnips on a roasting tray and drizzle with oil. Add everything else on top and give it all a good season. Mix through thoroughly with your hands.

Pop it in the oven for 35 minutes until everything is golden and softened.

Put the roasted ingredients in a blender (or a large pan) with the stock and give it a whizz to your desired consistency! Season if needed, and a little swirl of cream if you like.

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