Parsnip soup with chestnut and pesto recipe
A great way to make the most of an autumn root veg, this parsnip soup recipe is super simple. Sweat your parsnips in a little butter and oil then add chicken or veg stock and simmer for 15 minutes or so. Blitz until smooth then add a touch of cream, and serve with chopped roasted chestnuts and a little bit of pesto.
See method- Serves 4
- 5 mins to prepare and 40 mins to cook
- 363 calories / serving
Ingredients
- 25g butter
- 1-2tbsp olive oil
- 1kg (2lb) parsnips, peeled and cut into chunks
- 1 litre (1¾ pints) chicken or vegetable stock
- 100ml (3½fl oz) single cream
- 75g (3oz) cooked and peeled chestnuts, chopped
- 2tsp pesto, to serve
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Shop ingredientsEach serving contains
- Energy
- 1520kJ 363.0kcal
- Fat
- 21g
- Saturates
- 8g
- Salt
- 1.7g
- Sugars
- 17g
of the Reference intake
Carbohydrate 38.6gProtein 7.5gFibre 16.3g
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- Heat the butter and the olive oil in a large pan, then add the parsnips and some seasoning. Put the lid on and sweat the parsnips for 8-10 minutes over a medium heat, stirring occasionally. Pour in the stock and bring to the boil. Reduce the heat and simmer for 15-20 minutes.
- Blend the cooked parsnips and stock in a food processor or liquidiser until smooth. You may need to do this in two batches. For a really smooth soup, pass it through a fine sieve using the back of a spoon or ladle.
- Pour the soup into a clean pan, stir in the cream and season to taste. Return to the boil, then turn down the heat and simmer until it is a fairly thick consistency.
- As the soup is simmering, toast the chestnuts in a pan with a little oil and seasoning until lightly golden. Drain on kitchen paper.
- Serve the soup in warmed bowls, float a little pesto in the middle, then scatter over the toasted chestnuts.
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