Go Back
5 from 10 votes
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
  • 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
  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