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Roasted parsnip and chestnut soup
Serves: 4
Ingredients
- 2 tbsp olive oil
- 3 parsnips, peeled and sliced
- 1 tbsp chopped thyme
- Salt and pepper
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 litre hot vegetable stock
- 50g dried chestnuts, soaked for 2 hours
- 100ml cream
- Vegetable crisps for serving
Method
Start this recipe by placing the parsnips, thyme, 1 tbsp olive oil in a baking tray, season well with salt and pepper and bake for 20 minutes. Meanwhile, fry the onion and garlic in a pan for 3 minutes with the remaining oil. Next, add in the hot stock and soaked chestnuts. Bring to the boil, season with salt and pepper and reduce the heat. Cook for a further 30 minutes or until the chestnuts are cooked through. When ready, add in the cream and blitz together with the roasted parsnips. Place back into a pan to warm through then serve into deep soup bowls with the vegetable crisps served on top.
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