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Parsnip soup with root veg crisps recipe
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57 ratings
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
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
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Energy
1640kj
395kcal
20%
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Fat
31g
44%
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Saturates
14g
70%
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Sugars
14g
16%
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Salt
1.6g
27%
of the reference intake
Carbohydrate 25.8g
Protein 4.6g
Fibre 11g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. To make the soup, put the parsnips, carrot, onion, garlic and rosemary sprigs in a nonstick roasting pan. Pour the oil over and toss to coat. Spread out and season with pepper and the crushed chillies, (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.
Cook’s tip: 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.
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