Honey and Black Pepper Roasted Parsnip Soup

Makes enough for 4-6


1kg Parsnip, peeled, cored and chopped (in to 2-3 cm pieces) (keep in water to stop browning)
1 large white onion roughly chopped
1 clove garlic, crushed
3 tsp local runny honey
3 tbsp olive oil
1 litre hot vegetable stock
Freshly ground black pepper

How to make it

  • Roast the chopped parsnip on a preheated baking tray with a tbsp of olive oil and the honey drizzled over the top with a good sprinkling of ground black pepper for approximately 20mins at 180 c, in the meantime……
  • Heat the remaining oil in large saucepan and sweat the onion until soft (do not allow to go brown). Add garlic and fry for 2 minutes more
  • Add the roasted parsnip to the pan and fry for a further few minutes before
  • Adding hot stock and bring to the boil, and simmer gently for approximately 20 minutes, or until the parsnips are soft.
  • Blend until smooth adding further ground pepper, and additional stock or hot water to desired consistency and taste.
  • Reheat, serve with warmed crusty bread and butter


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