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Roasted Parsnip Soup with Watercress Pesto

November 14, 2016 by Katie Bryson

Roasted Parsnip Soup with Watercress Pesto on feedingboys.co.uk
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.
Froothie Optimum G2.3 Power Blender

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.

Roasted Parsnip Soup with Watercress Pesto on feedingboys.co.uk

5 from 10 votes
Print
Roasted Parsnip and Parmesan Soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A comforting bowl of soup that's big on flavour, and so thick you could stand your spoon up in it

Course: Soup
Servings: 4
Author: Katie Bryson
Ingredients
  • 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
Instructions
  1. 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.

  2. 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. 

  3. 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.

Recipe Notes

Vegetarian? Use a rennet-free hard cheese instead of Parmesan

5 from 10 votes
Print
Watercress and Walnut Pesto
Prep Time
5 mins
Total Time
5 mins
 

A vibrant green pesto perfect for spreading onto crusty bread and serving with soup

Course: Snack
Servings: 6
Author: Katie Bryson
Ingredients
  • 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
Instructions
  1. 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.

  2. 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.

Recipe Notes

Vegetarian? Use a hard cheese that doesn't contain rennet

Pin this recipe for later

Roasted Parsnip Soup with Watercress Pesto on feedingboys.co.uk

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!

Filed Under: 1 Featured Posts, Lunch Recipes, Soup Tagged With: parsnip, parsnip soup, pesto, soup, watercress

« Packed Lunch Smoky Sausage Mini Quiches
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Comments

  1. Janie says

    November 14, 2016 at 11:11 am

    Oh man, there’s a whole load of comfort food going on there! Great job Katie 🙂
    Janie x

    • Katie Bryson says

      November 14, 2016 at 2:19 pm

      Yup… it gets to this time of year and it’s back-to-back comfort food in my kitchen 🙂

  2. Choclette says

    November 14, 2016 at 11:31 am

    5 stars
    Pesto and soup both sound delicious. I love the splash of green agains the bread and soup. You’ve made me feel really hungry. I’m still getting to grips with my G2.3

    • Katie Bryson says

      November 14, 2016 at 2:18 pm

      It takes a bit of getting used to after the very manual 9400… but I’m definitely getting there! Thanks for your lovely comments Choclette xxx

  3. Lucy Parissi says

    November 14, 2016 at 2:50 pm

    I love adding pesto or pistou to soup! It transforms it from the ordinary delicious to the sublime. Just like your soup. YUM

    • Katie Bryson says

      November 16, 2016 at 11:54 am

      Thanks Lucy – it’s such a versatile thing isn’t it.

  4. Sam | North East Family Fun says

    November 14, 2016 at 6:53 pm

    5 stars
    Oh lush – I’m pinning this for later. We’ve been looking for a soup recipe to try in our new blender x

    • Katie Bryson says

      November 16, 2016 at 11:54 am

      Well there you are – perfect timing Sam!

  5. Ren Behan says

    November 14, 2016 at 9:05 pm

    5 stars
    Three lots of lush – the soup, the pesto and the lovely, sleek new blender! I’d be tucking in too.

    • Katie Bryson says

      November 16, 2016 at 11:54 am

      All kinds of lushness Ren! Hehehehe xxx

  6. Camilla says

    November 16, 2016 at 10:16 am

    5 stars
    Your soup sounds wonderful and I’m seriously wondering why I’ve never made pesto. I think because it wasn’t around when I learned to cook it has just stayed off my radar, must change this soon as your pesto looks so vibrant and delicious, better than what comes in a jar I’m sure:-) And Santa, if you’re reading this, please can I have a Froothie:-)

    • Katie Bryson says

      November 16, 2016 at 11:48 am

      Hehehehe you totally need a Froothie in your life Camilla!

  7. Becca @ Amuse Your Bouche says

    November 16, 2016 at 10:51 am

    I’ve never seen such a smooth pesto!! It looks fabulous. Love the idea of serving it swirled through the soup to add a pop of colour (though it looks pretty amazing smeared on bread too!)

    • Katie Bryson says

      November 16, 2016 at 11:47 am

      The blender really blitzed it up good Becca!

  8. Laura@howtocookgoodfood says

    November 23, 2016 at 10:18 am

    Absolutely gorgeous sounding soup and I think pesto lifts all soups onto another level of tastiness. Perfect comfort soup recipe!

  9. Cathy @ Planet Veggie says

    November 30, 2016 at 11:59 am

    5 stars
    I love parsnip soup. It’s the only way I do like parsnips!

    • Katie Bryson says

      December 1, 2016 at 6:54 pm

      Wow really Cathy? Not a fan of the roasted ones??

  10. Jay says

    December 7, 2016 at 2:49 pm

    Hi Katie! I am allergic to Peanuts and Walnuts/Pecans. Is there a substitute for walnuts? Perhaps a combo of some other nut and/or seeds?

    Also, I am about to move from an Optimum 9400 to a G2.3 myself! How do you find using the manual up/down controls compared to the dial? I love the 9400’s dial, I can turn anything into butter without the tamper by carefully moving up and down the lower speeds with the dial, but the sound reduction in the G2.3 is VERY tempting.

    • Katie Bryson says

      December 8, 2016 at 10:35 am

      To be honest Jay you could put in any nut you fancy and are not allergic to! The G2.3 is a much sleeker machine, quieter, I love the smaller jug you get with it which is super handy, the lid is easier to get on and off. The biggest adjustment is the loss of the dial, but I find the pulse button really good. I’m still experimenting with all the settings!

Trackbacks

  1. Go green for St Patrick's Day: 44 inspiring recipes - A Mummy Too says:
    September 21, 2021 at 4:22 pm

    […] 36. Roasted Parsnip Soup with Watercress Pesto by Feeding Boys […]

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I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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