Roast parsnip and rosemary soup

• Vegetarian
• Gluten free

• Produce

  • 225 g Onion
  • 600 g Parsnips
  • 1 tbsp Rosemary, dried

• Canned Goods

  • 2 Vegetable stock cubes

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 50 g Butter
  • 750 ml Milk

• Liquids

  • 750 ml Water

Found on bbc.co.uk

Description

Ingredients

• 600g/1lb 5oz parsnips, peeled and roughly chopped
• 4 tbsp olive oil
• 50g/1¾oz butter
• 225g/8oz onion, thinly sliced
• 1 tbsp dried rosemary
• 2 vegetable stock cubes
• 750ml/1¼ pint milk
• 750ml/1¼ pint water
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the parsnips on a roasting tray with half the olive oil and toss to coat.
• Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside.
• Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes.
• Add the roasted parsnip and the remaining ingredients. Bring to the boil.
• Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.
• Transfer to a blender and pulse until smooth.
• Season to taste with salt and freshly ground black pepper.