Make the most of Winter and snuggle up with a bowl of steaming hot soup. This nutritious parsnip soup recipe is full of flavour and goodness, and good for a low calorie diet too, keep a pot on the go and watch the pounds fall away.
Quick and easy to prepare, it will set you up for the day and contains all the ingredients you need to combat the cold and stay fit and healthy.
Roast Parsnip and Rosemary Soup
You Will Need
600g parsnips (peeled and chopped)
4 tbsp oil
50g butter
225g onion (thinly sliced)
1 tbsp rosemary (dried)
2 veggie stock cubes
750ml pint milk
750ml pint water
salt and pepper
Method
1.Preheat the oven to 200C.
2.Place the parsnips on a roasting tray with half of the oil , Toss to coat the parsnips with the oil.
3.Roast in the oven for 15 minutes until golden-brown and tender, then remove and place to one side.
4.Heat the remainder of the oil and the butter in a large saucepan. Add the onion and rosemary, cover and fry gently for 3-4 minutes.
5.Add the parsnip and the remaining ingredients to the saucepan. Bring to the boil.
6.Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.
7.Transfer to a blender and pulse until smooth.
8.Season with salt and black pepper to taste.
9.Serve with crusty bread.
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