Roast parsnip and rosemary soup
Roasting parnsips really brings out their sweet, earthy flavour and makes for a wonderfully aromatic soup.
Each serving provides 184kcal, 4g protein, 12g carbohydrate (of which 8g sugars), 12g fat (of which 5g saturates), 3.5g fibre and 0.8g salt.
Ingredients
- 600g/1lb 5oz parsnips, peeled and roughly chopped
- 4 tbsp olive oil
- 50²µ/1¾´Ç³ú butter
- 225g/8oz onion, thinly sliced
- 1 tbsp dried rosemary
- 2 vegetable stock cubes
- 750ml/1¼ pint milk
- 750ml/1¼ pint water
- salt and freshly ground black pepper
Method
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.
Recipe Tips
If you want to make sure the soup is gluten-free, check the stock doesn't contain any gluten.
