Serves
4 People
Cooking Time
60 minutes
Season
Autumn
Winter
Spring
Dietary
Dairy Free
Gluten Free
Vegan
Vegetarian
Recipe by Ceri Jones
A warming, creamy soup perfect for the winter months. Top with parsnip crisps for added fun and jazz.
Ingredients
- 750g parsnips, peeled, large dice + 1 reserved for garnish
- 2 onions, finely diced
- 1 celery stick, finely diced
- A few sprigs of fresh rosemary, finely diced
- 1 litre hot vegetable stock
- 250ml almond milk
- 1-2 teaspoons lemon juice
- Olive oil
- Sea salt and freshly ground black pepper
Instructions
- Pre heat oven to 180 C (fan). Peel and chop the parsnips, toss in olive oil and salt and roast in oven for 20 minutes.
- Meanwhile heat the oil in a large pan. Over a medium heat cook the onions and celery for 10 minutes until softened, and pinch salt and rosemary and cook for 2–3 minutes.
- When the parsnip is ready add in to the pan, along with the stock and simmer for 5 minutes.
- Remove from the heat, allow to cool for a few minutes then pour into a jug blender or blitz with a hand blender till silky smooth. Add the almond milk and blend again. Taste and if needs brightening add lemon juice, pinch salt and some fresh black pepper. Return to the heat and keep warm until ready to serve.
- To make the garnish, using a peeler create some long thin strips of parsnip. Place on a lined baking tray and drizzle lightly with olive oil. Roast in the oven for 5 minutes at 180 C (fan), turning half way.
- To serve spoon the soup into bowls and dot with extra-virgin olive oil, and top with the crispy parsnip strips.
Shop ingredients for this recipe
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