Roast parsnip and rosemary soup

Roasting really brings out the sweet, earthy flavour of parsnips and makes for a wonderfully aromatic soup.


  • 600g/1lb 5oz parsnips, peeled and roughly chopped
  • 4 tbsp olive oil
  • 50g/1¾oz butter
  • 225g/8oz onion, thinly sliced
  • 1 tbsp dried rosemary
  • 2 vegetable stock cubes
  • 750ml/1¼ pint milk
  • 750ml/1¼ pint water
  • salt and freshly ground black pepper

Preparation method

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

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

  3. Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside.

  4. Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes.

  5. Add the roasted parsnip and the remaining ingredients. Bring to the boil.

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

  7. Transfer to a blender and pulse until smooth.

  8. Season to taste with salt and freshly ground black pepper.

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