Creamy Parsnip and Garlic Soup

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.