Honey roasted parsnip soup
This thick soup will warm you up on these cold winter evenings! The flavours reminded me of Christmas - when winter was good!
If you're a vegan who doesn't eat honey (I know several who do, but probably more who don't), you could easily leave the honey out of this recipe - the roasted parsnips would still give a flavourful soup, but without the extra sweetness.
Blog post with more photos here :)
Serves 2
300g parsnips, peeled (approx. 1 large parsnip)
200g potatoes, peeled (approx 3 small potatoes)
1 medium onion
2tbsp sunflower oil
2tbsp honey
1tsp dried thyme
1 stock cube
Black pepper
~500ml boiling water
Bread, to serve
Preheat the oven to 200°C (Gas Mark 6 / 400°F).
Chop the parsnips and potatoes into fairly small chunks or sticks, and lay out on a large baking tray. Slice the onion into wedges, and add this to the tray. Coat with the oil, and drizzle with 1tbsp honey. Put the tray in the oven.
After around 25 minutes, remove from the oven to stir. Add a little more honey, and the dried thyme. Return to the oven for a further 15 minutes.
Remove from the oven once the vegetables are soft and beginning to crisp up.
Transfer the vegetables to a blender. Pour a dash of boiling water onto the baking tray, and use a spatula to deglaze the pan. Add this to the blender, along with the stock cube and plenty of black pepper.
Blend the soup, adding as much boiling water as you need to get the consistency you desire - perhaps around 500ml.
Serve warm with fresh bread.
If you're a vegan who doesn't eat honey (I know several who do, but probably more who don't), you could easily leave the honey out of this recipe - the roasted parsnips would still give a flavourful soup, but without the extra sweetness.
Blog post with more photos here :)
Serves 2
300g parsnips, peeled (approx. 1 large parsnip)
200g potatoes, peeled (approx 3 small potatoes)
1 medium onion
2tbsp sunflower oil
2tbsp honey
1tsp dried thyme
1 stock cube
Black pepper
~500ml boiling water
Bread, to serve
Preheat the oven to 200°C (Gas Mark 6 / 400°F).
Chop the parsnips and potatoes into fairly small chunks or sticks, and lay out on a large baking tray. Slice the onion into wedges, and add this to the tray. Coat with the oil, and drizzle with 1tbsp honey. Put the tray in the oven.
After around 25 minutes, remove from the oven to stir. Add a little more honey, and the dried thyme. Return to the oven for a further 15 minutes.
Remove from the oven once the vegetables are soft and beginning to crisp up.
Transfer the vegetables to a blender. Pour a dash of boiling water onto the baking tray, and use a spatula to deglaze the pan. Add this to the blender, along with the stock cube and plenty of black pepper.
Blend the soup, adding as much boiling water as you need to get the consistency you desire - perhaps around 500ml.
Serve warm with fresh bread.