Parsnip and Thyme Soup

Roasted parsnip and thyme soup

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Parsnips can be cooked like carrots, and may cook faster because of their higher sugar content. Scrub and scrape or peel before cooking. They combine well with Brussels sprouts, sweet potatoes and potatoes, and can be added to stews or grated raw and used in coleslaw.

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Roasting the parsnips brings out the sweet earthy flavours and makes for a great soup.

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600g parsnips, peeled and roughly
chopped
4 tablespoons olive oil
50g butter
1 onion, chopped
A handful of thyme leaves
750ml vegetable stock
750ml milk
Salt and pepper

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Add the parsnips to a roasting pan and coat with 2 tablespoons of olive oil. Bake at 180°C for 15 minutes. In a frying pan, add the onion and thyme to olive oil and butter, and simmer until soft. Add the parsnips, stock and milk and simmer until the parsnips are very soft. Blend this mixture until smooth. Season with salt and pepper and serve. Serves 10.