Tuesday, 3 January 2017


Please don't be put off by the picture, I know that this doesn't look like the most exciting dish in the world. However sometimes it's those dishes that don't look the best that are actually some of the most tastiest. This parsnip soup came about from having purchased a big batch of parsnips on the cheap from the supermarket so naturally I had to think of ways to use them up. A nice healthy soup was my first thought and what better flavor to pair with parsnips than sticky sweet honey. My honey roast parsnip soup was born!

My recipe below will make 4 portions; perfect for a family meal or for 2 to eat at dinner and take to lunch the next day. I don't have much else to say about the recipe really because if you don't like honey roast parsnips then this isn't the soup for you. If you want some more soup ideas then why not click here for inspiration.

Honey Roast Parsnip Soup

1 Tbsp Vegetable Oil
240g Peeled And Cubed Parsnip
2 Tbsp Honey
1 Tbsp Butter
1 Large Peeled And Chopped Red Onion
1 Tbsp Plain Flour
1 Litre Vegetable Stock
1 Tbsp Low Fat Greek Yogurt
Salt And Pepper To Season

  1. Begin by popping the oven on to 200 degrees (180 fan). When the oven has reached temperature, spoon the oil into a baking tray and pop the tray in the oven for five minutes.
  2. After the five minutes, carefully remove the tray and add in the parsnips, coating all the parsnip in the oil. Pop the tray back in the oven for 15 minutes.
  3. After the 15 minutes, remove the tray again and spoon the honey over the parsnips, tossing the parsnips so they are fully coated in the honey. Pop the tray back in oven for ten more minutes. Remove the tray from the oven and leave to one side.
  4. Now in a large pan, chuck in the butter and turn the heat up to medium and stir until the butter has melted. Add in the onions and fry until they are beginning to soften. 
  5. Add in the flour and and keep frying and stirring for one minute before adding in the stock and roasted parsnips and bringing the mixture to a boil. Reduce to a simmer for 15 minutes before adding in the yogurt and stirring until well combined. Season with salt and pepper to taste.
  6. Pour half of the soup mixture into a bowl and use a stick blender to blend until smooth. Add this back into the pan with the other half of the soup and reheat until piping hot.

You are now ready to serve your delicious soup. By only blending half of the soup you get some nice little chunks of honey roast parsnip and sweet red onion in your portions which act as flavor nuggets as well as giving the soup some much needed texture. This is quite a thin soup so you can thicken it up with some cornflour if you like your soup thicker. There is a lovely sweet flavor to this soup created by the honey which works beautifully with the earthy parsnip flavors. Get some warm buttered baguette ready to mop every last drop up and that my friends is what I call a perfect parsnip soup.

No comments:

Post a Comment