Parsnip Soup

Method

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1. Heat the oven to 200°C / 400°F.

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2. Toss the parsnips with 2 tablespoons of the oil and half the salt on a baking tray and roast 25 minutes, turning once, until golden and caramelised at the edges.

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3. Meanwhile melt the butter with the remaining oil in a large pot and cook the onion 8 minutes until soft. Add the garlic and curry powder and cook 1 minute.

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4. Add the roasted parsnips, potato and stock and bring to a boil, then simmer 15 minutes until the potato is tender.

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5. Blend until smooth with a stick blender.

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6. Stir in the milk, the remaining salt and the pepper and warm through without boiling.

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7. Serve topped with the parsley.

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Chef’s Tips

• Roast the parsnips first. It is the difference between sweet and deep.
• Cut out any woody core from large parsnips before roasting.
• Blend well. A silky texture is the whole appeal.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Crusty bread
• Cheese scones
• A crisp apple

Storage & Reheating

Refrigerate up to 4 days and reheat gently. Freeze without the milk for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.