sweet, earthy, warming
This scrumptious soup is the perfect way to stay warm during our winter months. It is a tasty start to any meal, or wonderful 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 litres of stock - veggie, chicken, turkey
3 tsp of smoked paprika - optional
Greek yogurt - optional
Salt & Pepper
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 smoked 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, add the olive oil , chop the onion and sauté in the in a heavy bottomed pot.
Add the chicken stock to the pot with the rest of the paprika.
When the parsnips are done add them to the pot and let them cook a little bit (10 minutes).
Purée everything together and add lots of freshly ground black pepper and salt to taste.
Add a dollop of yogurt before serving ( optional)