- 10 mins to prepare. 40 mins to cook.
- Serves 4
Parsnips are the perfect soup ingredient, which is great news because they are in season right now, just when the weather turns and you need a warm, hearty and comforting evening meal.
- 4 parsnips, about 150g each
- 4 tsps of toasted sesame oil
- 4 tsps of sesame seeds
- 2 large onions
- 4 tsps of honey
- 2 small carrots
- 1 litre of vegetable stock
Each serving contains
- Calories 285 14%
- Sugar 29.0g 32%
- Fat 10.4g 15%
- Saturates 1.6g 6%
- Salt 0.4g 7%
of your guideline daily amount
Heat the oven to 140 degrees C.
Peel or scrub the parsnips and quarter, place on a baking tray.
Mix the oil, sesame seeds and honey together in a small bowl. Rub into the prepared parsnips, making sure they are fully coated.
Place the parsnips in the heated oven and roast for 30 minutes.
In the meantime, using a non-stick saucepan, sweat the onion in a little water over a low heat.
When the onions are soft, add the water, stock powder and chopped carrot to the pan and bring to the boil. Turn down the heat, cover and simmer until the carrots are cooked.
When the parsnips are cooked, remove from the over and add to the soup mix, including all the roasting juices.
For a smooth soup, blitz with a blender, if you prefer a courser chunky soup, mash the parsnips and veg with a potato masher.
Thanks to tescodiets.com who have provided this article.