Parsnip Soup

Rich roasted garlic and parsnips blitzed into a luxuriously smooth and creamy soup. This parsnip soup makes me salivate.

Key Details

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Difficulty: Easy

Ingredients

  • 3 parsnips
  • 1 onion
  • 1 bulb of garlic 
  • 150g blanched almonds
  • 1 tbsp white wine vinegar
  • 2 sprigs of thyme 
  • salt & pepper for seasoning 
  • red grapes

  • 3 parsnips
  • 1 onion
  • 1 bulb of garlic
  • 150g blanched almonds
  • 1 tbsp white wine vinegar
  • 2 sprigs of thyme
  • salt & pepper for seasoning
  • red grapes

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

Peel and roughly chop your vegetables. Rub with 1 tbsp oil and roast in a preheated oven for 15 minutes.

Add to a blender with your blanched almonds, vinegar, thyme and a generous pinch of salt and pepper. Pour over 1 litre of boiling water. When blending with boiling water be sure to use a heatproof blender, do not fill your blender more than halfway (blend in batches if needs be), keep the vent open and blend slowly – better to be safe than sorry!

Serve up and enjoy.

For something a little extra, drizzle a bit of oil, a bit of salt and add red grapes to a pan on a high heat and blister them until they start to split and ooze their juices.

 

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