Roast parsnip soup

Our easy parsnip soup recipe has a seasonal twist

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40 minutes
Serves 4
1.5 of 5 a day

Nutrition: Per serving

Kcal182
Fat2.8g
Salt0.1g
Sugar8.1g

Recipe by: Sarah Drabble | Nutritionist

Roast parsnips are a favourite in my household – on Christmas Day, my mum can never do enough to satisfy us all. Using roasted parsnips to make this soup, you get an extra natural sweetness without the need to add honey or fruit.

Ingredients

Spray oil
2 large parsnips, trimmed, peeled and cut into even-sized batons
1 onion, finely sliced
1 stick celery, trimmed and chopped
1 large baking potato, peeled and diced
½–1 teaspoon curry powder, mild or medium (to taste)
450ml reduced-salt vegetable stock

Method

Preheat the oven to 210°C/Fan 190°C.
Coat a baking tray with spray oil and arrange parsnips on the tray. Place the parsnips in the oven to roast for about 25 minutes, until golden brown. Then remove from the oven and set aside until needed.
While the parsnips roast, coat a large, non-stick saucepan with spray oil and heat over a medium-high heat. Add the onion and celery; and stir for about 3 minutes until the vegetables start to soften.
Add the diced potato and curry powder to the pan, stir and pour over the stock. Bring to the boil, cover and reduce the heat. Allow to simmer for 10 minutes before adding the roasted parsnips. Simmer for a further 4–5 minutes, or until the potato is tender.
Remove from the heat and allow to cool slightly before blending with a hand blender or food processor (be careful as the soup stays hot for a long time). Serve with a slice of wholemeal bread or toast.