A parsnip soup so thick you could stand your spoon up in it, I’ve paired the seasonal root veg with earthy Parmesan cheese for a winter lunch that should thaw you right out. The vivid green pesto is simply a whole bag of watercress leaves blitzed up with extra virgin olive oil, crunchy walnuts, garlic and uplifting lemon zest in my blender.
You could swirl the pesto through the soup, but I opted to slather it all over some crusty bread fresh out of the oven. I was going to make little dainty crostini toasts, but I was too impatient and wanted to just get stuck in!
That’s the thing when you’re photographing your lunch. Sometimes you’re just too damned hungry to mess about for too long making it look all fancy-pants.
If you’re interested in getting a blender for Christmas, I’ve been sent the latest Optimum Froothie power blender to try out – the sleek and sexy Froothie Optimum G2.3. So far I’ve made soup, pesto, cheese sauce and pancake batter and it’s running like a dream. I’ll give it a full review in a separate blog post soon, but I have to say I’m LOVING it so far. It’s even quieter, has two separate jugs so you can make smaller quantities, plus it’s all digital so the dashboard is wipe-clean with no knobs to navigate.
It really made light work of the pesto, and gave the soup THE most velvety smooth texture.
A comforting bowl of soup that's big on flavour, and so thick you could stand your spoon up in it
- 500 g parsnips Peeled and chopped
- 1 tbsp olive oil
- 1 tsp dried sage
- 500 ml vegetable stock
- 60 g Parmesan chopped
- creme fraiche to serve
- walnuts to serve
Pre-heat the oven to 200C/180C fan/gas 6. Place the chopped and peeled parsnip into a roasting dish and toss with the olive oil, sage and a good pinch of sea salt. Roast for 30-40 mins until crisp and golden.
Make up the vegetable stock and pour into the jug of a blender along with the chopped parmesan cheese. Once the parsnip is cooked, add to the jug and blitz until smooth and creamy.
You can either cool and refrigerate to re-heat later, or serve immediately with a swirl of creme fraiche and some walnuts for a spot of crunch.
Vegetarian? Use a rennet-free hard cheese instead of Parmesan
A vibrant green pesto perfect for spreading onto crusty bread and serving with soup
- 50 g walnuts
- 50 g Parmesan chopped
- 100 ml olive oil extra virgin
- 1 garlic clove peeled and chopped
- 1 lemon zest only
- 120g bag watercress
Put all of the ingredients into the blender jug in the order they're listed and blitz on full speed. You may need to push the watercress down with a stamper.
Pour into a clean jam jar, seal with a lid and store in the fridge until needed. Ideal for spreading on crusty bread/toast, stirring through pasta, spooning onto fish or just as a dip.
Vegetarian? Use a hard cheese that doesn't contain rennet
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Love Soup? Follow my Souper Ideas board on Pinterest for inspiration!
If you want to know interesting facts about parsnips, you’ll find it all in my latest blog post for the Froothie UK Blog, along with flavour pairings and more recipe ideas.
Disclosure: This blog post contains an affiliate link. I am an ambassador for Froothie Blenders, so earn a small amount of commission if you click on that link and buy a blender. Things like this help me to keep this blog afloat!