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Honey-roast parsnip soup

Honey-roast parsnip soup in a bowl

Honey-roast parsnip soup

Name: Honey-roast parsnip soup
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4
Ingredients: 800g parsnips trimmed and halved, or quartered if large; 2 tbsp olive oil; 2 tbsp honey; small handful of thyme sprigs plus extra leaves to serve; 60g hazelnuts roughly chopped; 20g grated parmesan or vegetarian alternative; 25g unsalted butter; 1 onion sliced; 2 celery sticks chopped; 1.5 litres vegetable or chicken stock; 1 tsp cider vinegar; 100ml double cream

Esther Clark

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr and 30 mins

A star rating of 4.6 out of 5.28 ratingsRate

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Give parsnips the starring role in this velvety soup. With a sweet, caramel-like flavour when roasted, they make an ideal base for creamy purées or soups

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

800g parsnips

trimmed and halved, or quartered if large
2 tbsp olive oil
2 tbsp honey
small handful of thyme sprigs

plus extra leaves to serve
60g hazelnuts

roughly chopped
20g grated parmesan

or vegetarian alternative
25g unsalted butter
1 onion

sliced
2 celery sticks

chopped
1.5 litres vegetable or chicken stock
1 tsp cider vinegar
100ml double cream

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Nutrition: Per serving

kcal575
fat38g
saturates14g
carbs40g
sugars26g
fibre16g

high
protein10g
salt1.1g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Tip the parsnips onto a baking tray and toss with half the oil, the honey and thyme sprigs. Season to taste and roast for 45 mins, turning halfway through until the parsnips are golden brown and caramelised. Remove from the oven and discard the thyme. Tip the hazelnuts onto a small baking tray and roast for 5 mins, then sprinkle with the cheese and roast for 5 mins more. Remove from the oven. Set aside.
step 2

Heat the remaining oil and the butter in a flameproof casserole over a medium heat until foaming. Fry the onions and celery with a pinch of salt for 15 mins until the veg is softened and beginning to turn golden and sticky. Add the roasted parsnips and the stock to the pan, then bring to a simmer and cover. Continue to simmer for 15 mins, then blitz with a hand blender until smooth. Season, then stir in the vinegar and cream. Ladle the soup into bowls and top with the cheesy roast hazelnuts and the extra thyme leaves.

Recipe from Good Food magazine, November 2021

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A star rating of 4.6 out of 5.28 ratings

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