Roast parsnip and rosemary soup

Prep time less than 30 mins

Cook time less than 30 mins

Serves 10

Dietary Vegetarian

by James Martin

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.

Method

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.

Ingredients

600g/1lb 5oz parsnips, peeled and roughly chopped
4 tbsp olive oil
50g/1Â¾oz butter
225g/8oz onion, thinly sliced
1 tbsp dried rosemary
2 vegetable stock cubes
750ml/1Â¼ pint milk
750ml/1Â¼ pint water
salt and freshly ground black pepper

Shopping List

Roast parsnip and rosemary soup

Fruit and vegetables

225g/8oz onion, thinly sliced

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

1 tbsp dried rosemary

Cooking ingredients

salt and freshly ground black pepper

4 tbsp olive oil

2 vegetable stock cubes

Dairy, eggs and chilled

50g/1Â¾oz butter

750ml/1Â¼ pint milk

Other

750ml/1Â¼ pint water

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