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Roast Parsnip Soup

Recipe by Louise Harper

Comfort in a bowl

  • 4 parsnips
  • 1 potato
  • 2 leeks
  • 10 cloves garlic
  • 4 cups chicken or vegetable stock
  • 1 tbsp olive oil
  • 1 tsp salt
  1. 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.
  2. Bake at 200C for 40 minutes until the vegetables are very soft.
  3. Let the contents of the pan cool a little, then place into blender or food processor and blend until smooth.
  4. Heat the chicken stock in a large pan with the salt.
  5. Mix the blended vegetables and sour cream into the stock and heat until steaming then serve.
  6. Serve your roast parsnip soup with crusty bread.

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