Roast parsnip and rosemary soup
Prep time less than 30 mins
Cook time less than 30 mins
From Operation Hospital Food with James Martin
Roasting really brings out the sweet, earthy flavour of parsnips and makes for a wonderfully aromatic soup. Each serving provides 184kcal, 4g protein, 12g carbohydrate (of which 8g sugars), 12g fat (of which 5g saturates), 3.5g fibre and 0.8g salt.
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
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