Roast Parsnip and Rosemary Soup

Roast parsnips until golden, then simmer with rosemary, onions, milk, and stock before blending into a smooth, aromatic soup.

Vegetarian Soup Winter Parsnip Rosemary

Estimated Nutrition

Calories

184

kcal / serving

1840 kcal total

Carbs

12g

per serving

120 g total

Fat

12g

per serving

120 g total

Protein

per serving

40 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

piece

Vegetable Stock Cube

Dairy

Butter

750

Milk

Liquids

750

Water

NutsSeeds

tbsp

Rosemary

dried

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

600

Parsnip

peeled and roughly chopped

225

Onion

thinly sliced

Method

Preheat the oven to 200°C.

Toss the parsnips on a roasting tray with half of the olive oil.

Roast for 15 minutes until golden-brown and tender.

Heat the remaining oil and butter in a large saucepan.

Season the soup with salt and black pepper.

Add the onion and rosemary, cover, and fry gently for 4 minutes.

Add the roasted parsnips, stock cubes, milk, and water and bring to a boil.

Simmer for 5 minutes until the parsnips are very soft.

Transfer to a blender and pulse until smooth.