Beetroot and Roasted Parsnip Soup

Beetroot and Roasted Parsnip Soup

This recipe was a bit of a bonus. I asked my friend Jess for a copy of her spicy parsnip and apple soup recipe which she kindly provided – I’ll share it soon. I also received a pic of the recipe below. It comes from the Covent Garden Soup Cookbook.  I loved the sound of it, so made it for supper at the weekend. It was delicious! It really is this bright and glossy. Getting a photo without lots of reflection was really difficult 🙂

Beetroot and Roasted Parnsip Soup

Serves I made 3 generous portions

Difficulty Easy

Suitable for Vegetarian and gluten free diets, vegan diets with the substitutes suggested

Ingredients

• 1 tablespoon olive oil {I used rapeseed oil, just because that’s what I had in my cupboard}
• 1 large parsnip, diced
• Knob of butter {again, I used rapseed oil instead}
• 1 medium onion, diced
• 1 clove garlic, crushed
• 4 cooked beetroots, diced
• 350ml vegetable stock {my soup was very thick so I added an additional 150ml of stock}
• 2 tablespoons double cream {I used Oatly}

Method

• Preheat the over to 200c {I set mine to 180 fan}
• Coat the parsnips in the olive oil, spread evenly on an ovenproof dish and cook in the overn for 20-30 minutes {keep an eye on your parsnips as mine cooked very quickly and woud have been burnt if I left them in for 20 minutes}
• Melt the butter in a saucepan, add the onion and galic and heat for 5 minutes.
• Add the roasted parsnip, beetroot and stock, bring to the boil and then simmer gently for 15 minutes.
• Blend until smooth.
• Stir in the cream, reheat gently and serve.

It would be a great accompaniment to a ploughman’s lunch or cheeseboard and definitely a recipe I’ll make again.

Enjoy!

Val x