Parsnip soup with root veg crisps recipe
This comforting soup has a great balance of flavour with natural sweetness from parsnips and carrots, a bit of spice from crushed chillies and woody fragrance from fresh rosemary. Simple to make, the veg is roasted first before being blended with stock for a creamy texture. Finish with a root veg crisp garnish for added crunch.
See method- Serves 4
- 15 mins to prepare and 45 mins to cook
- 395 calories / serving
Ingredients
- 625g parsnips, cut into 2.5cm chunks
- 1 small carrot, cut into 2.5cm (1in) chunks
- 1 onion cut into thin wedges
- 2 garlic cloves, skins on
- 3 rosemary sprigs
- 2 tbsp oilve oil
- pinch crushed, dried chillies (optional)
- 1 litre (1¾pt) hot vegetable stock
- 1 x 150ml pot double cream
- sunflower oil for frying
For the garnish
- 1 parsnip, peeled
- 1 carrot, peeled
- rapeseed or sunflower oil, for frying
Each serving contains
- Energy
- 1640kJ 395.0kcal
- Fat
- 31g
- Saturates
- 14g
- Salt
- 1.6g
- Sugars
- 14g
of the Reference intake
Carbohydrate 25.8gProtein 4.6gFibre 11.0g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. To make the soup, put the parsnips, carrot, onion, garlic androsemarysprigs in a nonstick roasting pan. Pour the oil over and toss to coat. Spread out and season with pepper and the crushedchillies, (if using). Roast for 35-40 minutes, until tender and golden, turning halfway through.
- Meanwhile, prepare the garnish. Draw a vegetable peeler down the length of the parsnip, and then the carrot, to make long ribbons. Pat dry on kitchen paper. Pour enough oil into a medium frying pan to cover the bottom by about 5mm (¼in). Heat the oil, then drop in the vegetable ribbons and fry for about 30 seconds, or until just starting to colour. Stir to stop them sticking together. Remove with a slotted spoon and drain on kitchen paper, then set aside.
- Remove the rosemary from the roasting tin. Take out the garlic and squeeze it from the skins back into the tin. Stir in the stock, then ladle the soup into a food processor or blender, in batches if necessary, and purée until smooth. Pour the soup into a saucepan, pour in the cream and gently heat until warmed through. Season with salt and pepper to taste. Serve the soup in bowls, topped with the vegetable crisps.
- To check when the oil is hot enough to fry the parsnip and carrot ribbons, drop a strip into the oil. If it sizzles straight away then it’s ready.
- See more Christmas recipes
