Roast Sweet Parsnip Soup Recipe

A Delightful Parsnip Soup
Yield: 4    Preparation Time:     Cooking Time:
In this recipe you shallow fry the parsnip which gives them the same color and flavor as roasted parsnips. Adding syrup to the soup adds to the natural sweetness of the parsnips.


1 bag of parsnips, peeled and chopped into chunks
2 cloves garlic, crushed
1 onion, roughly chopped
½ bulb of fennel, roughly chopped
500ml chicken stock
250ml milk
Maple syrup
1 lemon, cut into quarters and deseeded
Lemon juice
1 teaspoon ginger
½ teaspoon nutmeg
Salt and pepper
Instant mashed potato

Recipe Instructions

Fry the vegetables.
Melt a little butter in a large saucepan and add the parsnips, onion, fennel, crushed garlic and lemon. Fry the vegetables over a high heat for 10 minutes until the parsnips are golden.

Make the soup.
Pour in the chicken stock and the milk and bring the soup to the boil stirring well. Add the maple syrup, the nutmeg and the ginger. Reduce the heat and let the soup simmer for ½ hour. Remove the soup from the stove and let it cool slightly. Remove the lemon quarters and whisk in some instant mashed potato to get the consistency that you like. This must be done while the soup is still warm.

Blend the soup.
Blend the soup in a food processor and readjust the consistency if necessary. Season the soup with salt and pepper and a little lemon juice.