A fair while ago during a family discussion, Ben asked if Parsnip Soup was a thing. And if it wasn’t already a thing (it is), then could I please make it a thing? Given the dreich weather we’ve had recently, soup was at the forefront of all of our minds.
Now, I had never made parsnip soup before, but I immediately took on the challenge and had a broad idea of what I would do. See, when you make a lot of soup you no longer need to follow recipes because the basics are like second nature!
Firstly, I would roast the parsnips – a key step in making any vegetable soup. Not only would I roast the parsnips, but I would roast them in garlic-infused olive oil alongside some shallots, all of it drizzled in honey. I wanted maximum flavour in these vegetables.
Parsnips can be a little too sweet for many people, so drizzling them in honey may seem counterintuitive. However, as the honey cooks, the flavours deepen and develop and the edge of the sweetness actually mellows!
I would also ensure I deglazed the roasting pan to ensure I got every scrap of caramalisation and ounce of potential flavour!
Then, to add a further element to the soup, I simmered the roasted vegetables in stock with a large sprig of fresh rosemary, as well as a large pinch of cayenne pepper. These would add depth and warmth to the soup, and further help balances out the natural sweetness of the parsnips.
Finally, after I would blitz all the vegetables and stock together, I would stir through some single cream to really round out everything and bring it all together.
So, with a plan in mind, I set about making my parsnip soup one day. Everything went according to plan, and the result was a deliciously flavoured, incredibly creamy wintery parsnip soup.
This soup has since been added to our regular rotation of soups, simply because of how delicious it is – not something you’d expect from the humble parsnip!
Let’s talk ingredients…
Parsnips: When dicing the parsnips try to have each piece a similar size to the others. This will ensure an even cooking process both in the oven and on the stovetop. Although I peel my parsnips, there is no harm done if you leave the skin on.
Stock: I use vegetable stock in this recipe, but you can easily supplement this for chicken stock. Liquid stock or stockpots, as always, are preferable to stock cubes.
Cream: This recipe calls for single cream, also known as pouring cream. This cream is quite thin and is stirred into soups for a velvety texture.
Roasted Honey & Parsnip Soup Recipe
- 1kg parsnips, peeled and diced
- 150g echalion shallots, peeled
- 1 tbsp garlic-infused olive oil
- 1 tbsp honey
- 1/4 tsp cayenne pepper
- 5 cups vegetable stock
- 1 cup boiling water
- 150ml single cream
- Sprig of rosemary
- Salt & pepper
- Preheat oven to 200C
- Toss parsnips and shallots through garlic-infused olive oil, honey, salt and pepper.
- Spread vegetables evenly on a roasting dish, and roast for 60 minutes, or until browned and tender.
- Transfer cooked vegetables to a large pot. Cover with vegetable stock, and add rosemary and cayenne pepper.
- Pour boiling water into the roasting dish and use a wooden spoon or spatula to deglaze the dish. Transfer the liquids to the large pot with the vegetables and stock.
- Bring vegetables and stock to boil over high heat. Cover and reduce to simmer for 15 minutes.
- Remove from heat and allow to cool for 5 minutes.
- Using a stick blender, blitz soup until smooth. Add cream and season with salt and pepper, and blitz again until well combined, smooth and creamy.
- Serve hot.
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Amount Per Serving: Calories: 266Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 633mgCarbohydrates: 39gFiber: 7gSugar: 15gProtein: 4g
Please note, this nutrition information is to be used as a guide only. Nution information isn’t always accurate.