Roast Parsnip and Potato Soup Recipe

A Delicious Soup Recipe
Yield: 4    Preparation Time: 15 mins    Cooking Time: 1 hour
A simple and extremely easy soup to make with all the healthy goodness of the root vegetables used.


5 parsnips, cut into chunks
1 potato, cut into chunks
1 onion, chopped
750ml cups vegetable stock
25g olive oil
50g yoghurt
Salt and pepper

Recipe Instructions

Cook the parsnips.
Put the parsnips in a deep pan and drizzle over the olive oil and sprinkle over the seasoning. Cook in the oven for 15 – 20 minutes turning once so the parsnips are browned all over.

Cook the other vegetables.
Remove the parsnips from the oven and place them in a saucepan with the potato and the onion. Cook over a moderate heat for 10 minutes.

Make the soup.
Add the stock and bring the soup to the boil. Reduce the heat and simmer for 35 minutes. Pour the soup into a blender and puree. Return the soup to the pan, add the yoghurt, nutmeg and seasoning and heat through.