Creamy Parsnip and Garlic Soup
This seasonal soup is perfect for a chilly day and is one of my favourites!
Roasting the vegetables brings out a delicious nutty flavour and creamy texture.
Just a few simple ingredients to create a satisfying and nutritious meal.
Parsnips - about 3 trimmed (not peeled) and cut into chunks.
Onions – 2 peeled and roughly chopped
Garlic – 2 – 3 cloves peeled
2 tablespoons sunflower oil.
Couple sprigs fresh rosemary
Vegetable stock – about 1.2 litres
Black pepper to taste.
Optional garnish – toasted sunflower and pumpkin seeds and a drizzle of pumpkin seed oil
Preheat the oven to 180C. Place the parsnips, onions, garlic and rosemary in a shallow tin. Add the oil and coat the vegetables and herbs thoroughly. Roast in the oven for about 25 minutes until the vegetables are a light golden brown, turning once halfway through cooking.
Remove the rosemary sprigs from the tin. Place the roasted vegetables in a large saucepan along with the hot vegetable stock. The stock should just cover the vegetables. Bring to a slow simmer and cook for about 5 minutes.
Process with a handheld blender until smooth and adjust the seasoning to taste.
Serve in warm bowls garnished with toasted sunflower and pumpkin seeds and a drizzle of oil.
Parsnips are a rich source of fibre and contain a wide range of nutrients including the minerals calcium, magnesium and potassium.
Garlic has protective and anti-inflammatory properties. It is a natural antibiotic and antiviral compound.
Black pepper supports good digestion, has antioxidant properties and is antibacterial.