Total Time
55mins
Prep 5 mins
Cook 50 mins

Creamy & delicious - I'm not a fan of parsnips but this soup is good! If you fancy an extra little kick, add a touch of curry powder (Curried Parsnip & Honey Soup!) but I prefer it without! Enjoy!

Ingredients Nutrition

  • 1 large potato, peeled & cubed
  • 4 large parsnips, peeled & sliced
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 2 pints vegetable stock
  • 1 tablespoon honey
  • 1 (4 ounce) carton cream
  • salt & pepper

Directions

  1. Place the potato, garlic, parsnips and onion in a casserole dish / large pot over a medium heat and saute in some olive oil for a few minutes.
  2. Add the stock and let simmer for approx 30 minutes, or until the vegetables are cooked through.
  3. Transfer to a blender and blend until smooth.
  4. Return to the pot and add the honey, cream & seasoning. Stir well, simmer for a further 20 mins & then enjoy!