Roasted Parsnip Soup

"If you roast the parsnips in the oven first it gives the soup a lovely flavour and colour."
 
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Ready In:
1hr 15mins
Ingredients:
7
Serves:
4
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ingredients

  • 1 tablespoon margarine or 1 tablespoon vegetable oil
  • 1 lb parsnip, roasted in a little olive oil for about 30 minutes
  • 2 onions
  • 1 chopped peeled apple (optional)
  • 1 12 pints vegetable stock
  • 3 ounces soya milk
  • salt and pepper
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directions

  • Finely chop the onions and cut the parsnips into chunks.
  • Heat margarine/oil and add the onions and parsnips and apple.
  • Cook for about 10 minutes until soft, then add the stock.
  • Simmer for 20 minutes then allow to cool slightly and purée with a blender.
  • Add soya milk and extra water if the soup is too thick.
  • Reheat and season before serving.

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Reviews

  1. Sweetly sublime soup, but then I adore parsnips. I added a sprinkling of freshly grated nutmeg to my bowl but other than that, I can think of no way to improve on this. Thank you, thank you, thank you, Dancer.
     
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