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Roast Parsnip and Rosemary Soup

Serves 15 175g servings if soup is being served as a starter. Serves 10 260g servings if soup is being served as a main meal.

Ingredients

  • 600g parsnips, peeled and roughly chopped
  • 4 tbsp (0.07 litres) olive oil
  • 50g butter
  • 225g onion, thinly sliced
  • 1 tbsp dried rosemary
  • 2 vegetable stock cubes
  • 750ml milk
  • 750ml water
  • Salt and freshly ground black pepper

Method

1. Preheat the oven to 200°C / 400°F / Gas Mark 6.

2. Place the parsnips onto a roasting tray with half the olive oil and toss to coat well.

3. Place into the oven for 15 minutes until golden and tender then remove from the oven.

4. Heat the olive oil and the butter in a large saucepan, add the onion and dried rosemary, cover and sweat for 3 - 4 minutes.

5. Add the roasted parsnip, and remaining ingredients and bring to the boil.

6. Reduce to a simmer and cook for 5 minutes, or until the parsnip is very soft.

7. Put the soup in a blender and whizz until smooth.

8. Adjust the seasoning to taste and serve.

Nutritional Analysis

Per portion, as a main (244g)

  • Energy: 162 kcal / 674 KJ
  • Fat: 10.7g
  • Saturates: 4.2g
  • Protein: 4.1g
  • Carbohydrate: 13g
  • Sugars: 8.3g
  • Fibre: 3.1g
  • Sodium: 501mg

Per portion, as a starter (174g)

  • Energy: 108 kcal / 450 KJ
  • Fat: 7.2g
  • Saturates: 2.8g
  • Protein: 2.8g
  • Carbohydrate: 8.7g
  • Sugars: 5.5g
  • Fibre: 2.0g
  • Sodium: 334mg

Per 100g

  • Energy: 66 kcal / 276 KJ
  • Fat: 4.4g
  • Saturates: 1.7g
  • Protein: 1.7g
  • Carbohydrate: 5.3g
  • Sugars: 3.4g
  • Fibre: 1.3g
  • Sodium: 205mg

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