- Halve the parsnip and potato. Pour the olive oil into a baking dish and toss the parsnips, leeks potato and whole garlic cloves through it.
- Bake at 200C for 40 minutes until the vegetables are very soft.
- Let the contents of the pan cool a little, then place into blender or food processor and blend until smooth.
- Heat the chicken stock in a large pan with the salt.
- Mix the blended vegetables and sour cream into the stock and heat until steaming then serve.
- Serve your roast parsnip soup with crusty bread.
Roast Parsnip Soup
Recipe by Louise Harper
Comfort in a bowl
Ingredients
- 4 parsnips
- 1 potato
- 2 leeks
- 10 cloves garlic
- 4 cups chicken or vegetable stock
- 1 tbsp olive oil
- 1 tsp salt
