Honey Roast Parsnip Soup

Honey Roast Parsnip Soup

NUTRITION INFO (1 SERVING)

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INGREDIENTS INFO (SERVES 4)

  • 500.0g Parsnip, Raw
  • 100.0g Carrots, Raw
  • [½x] Medium (150g) Red Onions, Raw
  • [3x] 1 Stick (30g) Celery, Raw
  • Tablespoon (15ml) Olive Oil, Standard
  • Dessertspoon (18g) Honey
  • 300.0ml Skimmed Milk
  • 25.0g Honey
  • [2x] Cube (as sold) OXO 12 Vegetable Stock Cubes 71g
  • [2x] Sprig (1g) Thyme, Fresh

METHOD

  1. Dice the vegetables and put into a roasting dish. Add the oil and mix through, coating all the veg.
  2. If you have some fresh herbs, add these and roast for 30 minutes on a medium heat
  3. Drizzle over the honey and roast for a further 10 minutes.
  4. Once cooked, add to a large pan and pour over the vegetable stock so completely covered. Bring to the boil and simmer for approx. 15 minutes.
  5. Finally add the milk and mix using a hand blender. Serve with some fresh herbs on top.
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