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Honey Roast Parsnip Soup

1 hour

Serves 10

British

Starter

For me, the smell of honey roast parsnip soup is the smell of family gatherings. It is always the food we cooked at those end of year family gatherings and it reminds me of that comfortable cocoon that only comes in that week between Christmas and new years. This soup recipe is warming and mixes the wonderful taste of parsnips with the sweetness of the honey to create a traditional flavour that is a fantastic addition to any diet.

Honey Roast Parsnip Soup

ingridients

  • 40g butter

  • 750g parsnips, roughly chopped

  • 125g onion, finely chopped

  • 125g carrot, roughly chopped

  • 2 garlic cloves, roughly chopped

  • 2 handfuls thyme, chopped

  • 2 bay leaves

  • 2 Tbsp honey

  • 150ml cider

  • 100ml double cream

  • 2 litres vegetable stock

Method

  • Preheat your oven to 200c (gas mark 6)

  • Melt the butter in a microwave. Add it to a roasting tray with the parsnips and mix well to make sure the parsnips are well covered. Roast until golden brown ( approx 30 mins)

  • Add the onion and garlic to the tray and roast for a further 10 minutes.

  • Mix the honey and herbs into the pan until evenly mixed and roast again for 10 minutes

  • Remove from the oven and transfer the mix to a deep saucepan. Add the stock and cider and simmer for 15 minutes

  • blend until you have the consistency you want. Add cream just before you want to serve