Spicy Parsnip Soup

I love the flavours in this winter vegetable soup, it’s nutritious, warming and filling, perfect for a cold winter’s day. The vegetables are oven roasted first which really enhances the taste.

Ingredients: (serves 6)

6 parsnips

6 carrots

3 sweet potatoes

2 onions

2 cloves garlic

2 red chillies (seeds removed)

3 tbsps olive oil

salt and pepper

1 1/2 litres vegetable stock ( Marigold Bouillon is good and vegetarian)

 

Method: (pre-heat oven to 200c/ 180c fan)

  • Peel and roughly chop all the vegetables and lay out on a baking tray in a single layer.
  • Drizzle over the olive oil and season generously with salt and pepper, toss briefly to mix.
  • Place in the oven and roast for 20 minutes.
  • Remove the vegetables from the oven and put into a pan with the stock, bring to the boil and simmer for 10 minutes.
  • Either place into a food processor or use a hand held blender to blitz the ingredients until smooth.
  • Serve with a drizzle of creme fraiche and plenty of crusty french bread.

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About

My name is Caroline Sutton and I'm a wife and mother of 3 children, passionate about food, keeping me and my family healthy, gorgeous interiors and shopping! I have a degree in Biochemistry and Pharmacology and continue to be interested in the science behind diet and drugs. I also have a Diploma and City and Guilds in Interior Design and for the last 17 years have run a property company which develops, redevelops and manages rental properties: Sunlight Properties Ltd.

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