Smoked Paprika & Parsnip Soup November 14 2016, 0 Comments

This scrumptious soup is the perfect way to stay warm during our winter months. It is a perfect addition to any meal or wonderful just all on its own! This recipe serves 8 people as a starter so adjust the recipe to suit your numbers.



2 ½ lbs of parsnips peeled and sliced.

2 liters of chicken stock

3 tsp of smoked paprika

½ Onion

Salt & Pepper

Olive oil


Pre-heat the oven to 350º.

Peel and chop the parsnips.

Coat and toss with a little olive oil and place the pieces in a single layer in a roasting pan.

Sprinkle with 1 tsp of roasted paprika and some kosher salt.

Roast the parsnips for 1 hour or until done.

Make sure you stir them every 20 minutes to try and brown all sides.

Meanwhile chop the onion and sauté in the bottom of a heavy bottomed pot.

Add the chicken stock to the pot with the rest of the roasted paprika.

When the parsnips are done add them to the pot as well and let them cook a little bit (10 minutes).

Purée everything together and add lots of freshly ground black pepper and salt to taste.