Sides

Creamy Roast Parsnip Soup Side

10 mins
Prep
25 mins
Cook
4
Servings

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Ingredients

  • 500g parsnips, peeled and chopped
  • 1 medium onion, chopped
  • 1 tbsp olive oil
  • 500ml vegetable stock
  • 100ml single cream
  • 1 tsp curry powder (a classic pairing that accentuates parsnip sweetness)

Method

  1. Preheat your oven to 200°C (180°C fan). Toss the chopped parsnips and onion with olive oil and curry powder on a tray.
  2. Roast in the oven for 20 minutes until the parsnips are soft and golden-brown at the edges.
  3. Transfer the roasted vegetables into a saucepan, pour in the vegetable stock, and bring to a boil. Simmer for 5 minutes.
  4. Using a hand blender, purée the mixture until completely smooth and velvety.
  5. Stir in the cream, season with a little salt, and warm through gently. Ladle into tiny side bowls or shot glasses to accompany a primary beef or game dish.

Served in small ramekins or espresso cups alongside main dishes, this sweet, velvety roasted parsnip purée soup brings a high-end gourmet element to any blog plating shot.