Recipe Corner: Honey roasted parsnip soup

Something to keep us all warm during the cold snap…

Ingredients: 

  • 300 g parsnips (~ 2 large parsnips)

  • 1 onion

  • 1 tablespoon olive oil

  • 1 tablespoon OpenHive honey

  • Salt

  • Black pepper

  • Few sprigs fresh thyme

  • 750 ml (~ 3 cups) hot vegetable stock or water

  • 2 tablespoon cream, to serve (optional)


Method: 

  • Peel the parsnips, and cut them into finger-sized sticks. Peel the onion, and cut it into a few wedges.

  • Lay the vegetables on a baking tray, and drizzle with olive oil and OpenHive honey. Sprinkle over plenty of salt and pepper, and mix to combine. Spread the vegetables out into a single layer, and lay a few sprigs of fresh thyme on top.

  • Roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, stirring once halfway.

  • When the vegetables are crispy, remove any thick thyme stalks from the tray (you can leave the leaves or any thin stalks). Then transfer the veg to a large saucepan (if using a hand blender), or straight into an upright blender.

  • To deglaze the pan, carefully pour a few tablespoons of boiling water onto the baking tray, and leave it to sit for a couple of minutes. Use a non-metal spoon or spatula to gently scrape any leftover crispy bits off the bottom of the tray, then tip the whole lot into the pan or blender.

  • Adding additional stock or water as necessary (I used about 3 cups of vegetable stock in total), blend the soup until it reaches your desired consistency. If needed, you can place the pan over the heat for a few minutes to ensure it's piping hot before serving.

  • If desired, serve topped with a swirl of cream and a few extra fresh thyme leaves.

Recipe & Photo Credit: Easy Cheesy