Serve with bread and a spoon of yoghurt if liked.
INDEPENDENT GREENGROCER · REDHILL MARKETMarket-fresh produce · Retail & wholesale enquiries
SEASONAL SOUP
Roast parsnip soup
Roasting brings out the sweetness of parsnips for a smooth, inexpensive soup.
SERVES 4PREP 15 minCOOK 40 min
FOSTER'SRoast parsnip soupRECIPE KITCHEN
Method
- 1
Heat the oven to 200°C fan. Peel and chop parsnips and onion. Toss with oil and cumin and roast for 25–30 minutes until tender and browned.
- 2
Add garlic for the final 10 minutes so it does not burn.
- 3
Transfer everything to a saucepan, add stock and simmer for 5 minutes.
- 4
Blend until smooth, adding a little water if too thick, then season to taste.
FOSTER'S TIP
A squeeze of lemon at the end balances particularly sweet parsnips.
Cool promptly and refrigerate for up to 3 days. Reheat until piping hot.
Check the vegetable stock label for allergens.
COOK MORE WITH YOUR PRODUCE
Related recipes
KNOW WHAT YOU'RE BUYING
MORE RECIPES →Fresh ingredients, properly explained.
Follow the ingredient links for produce information, storage guidance and more ways to use what you buy.