Roast parsnip and rosemary soup

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Date November 3, 2017
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0 ******* wonderfully aromatic soup. ******
Posted In Soups Recipes


Preheat the oven to 200C/400F/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.


600g/1lb 5oz parsnips, peeled and roughly chopped

4 tbsp olive oil

50g/1¾oz 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

  • PREP 25 min
  • COOK 1 h 5 min
  • READY IN 1 h 30 min
  • YIELD 1 batch
  • DIFFICULTY Moderate
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