This is my new favourite soup. I originally made it because I had a load of fresh rosemary and parsnips left in the fridge and needed to use them up. I started Googling and found a few recipes for roast parsnip and rosemary soup, I started tweaking the recipes and after a few tries, I think I’ve perfected it. This recipe is great because it doesn’t require fresh cream or whole milk, which I very rarely have in the fridge, and it takes very little effort. It’s also one of the best soups I’ve ever had… if I do say so myself. If you’re struggling to get through the cold weather at the moment, this is definitely worth a try.
Note: To make this soup vegan, replace the milk with soya milk, and use vegan butter. Works a treat!
Makes 5 large (~500ml) portions or 8-10 starter potions
- 1kg of parsnips, peeled and diced
- 2 small onions, finely chopped
- 2 cloves or garlic, crushed
- A few sprigs of fresh rosemary
- Olive oil
- 1 litre of vegetable stock
- 1 litre of semi-skimmed milk
- 50g of butter, cut into small cubes
PREHEAT OVEN TO 200˚C
- Oil a large baking tray, spread the diced parsnips over the tray, drizzle in oil and roast for 30-35 minutes, turning frequently to ensure the parsnips become perfectly caramelised and don’t start to dry out.
- Meanwhile, heat a little olive oil in a large pot, add the onions, garlic and whole sprigs of rosemary, cover and sauté for 5 minutes, or until the onions begin to soften.
- Once roasted, add the diced parsnip to the pot.
- Pour in the milk and the stock, season and bring to the boil. Allow the soup to boil for approximately 5 minutes.
- Reduce to a simmer and cook for a further 10 – 15 minutes.
- Take the soup off the heat.
- Blend the soup, either using a hand-held blender or a smoothie maker, if you’re using a smoothie-maker style blender make sure you allow the soup to cool a little before blending.
- Once smooth add the butter and stir through, then blend the soup a little more (whilst an unhealthy one, this is a life-changing soup tip. This gives the soup a glossy, smooth texture, its what sets apart homemade soup with the stuff you get in restaurants.)
- Reheat the soup on the stove and serve with black pepper and a big chunk of crusty bread.