Roasted parsnip soup
| Serves: | 4-6 |
Ingredients
- 4 cups vegetable stock
- salt and freshly ground black pepper
- 1/2 lemon, juiced
- 3 tbsp chives, finely chopped
- 1 tbsp Italian parsley, finely chopped
- 2 tbsp Walnuts, toasted
- 4 tbsp extra virgin olive oil
- 900 g parsnips, peeled and cut into 1.5 cm pieces
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200°C.
- Toss the parsnips with 1 tablespoon of olive oil in a large bowl and season with salt and pepper.
- Arrange the parsnips in a single layer on a rimmed baking sheet and roast for about 22-25 minutes until tender and lightly caramelised.
- For the pesto, pulse the walnuts and herbs in a food processor until very finely chopped or crush the walnuts and herbs with a mortar and pestle to form a coarse paste.
- Add the remaining 2 tablespoons of olive oil and lemon juice and pulse or mix to combine. Season the pesto to taste with salt and pepper and set aside.
- Let the parsnips cool slightly, then transfer them to a blender. Add the vegetable stock and purée until smooth.
- Pour the parsnip mixture into a large saucepan and heat over medium heat until warmed through.
- Season the soup with salt and pepper and divide among 4-6 bowls. Drizzle with the pesto and serve with crunchy fried parsnip shavings or crisps.
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