Roast Parsnip Soup

Winter warmer

Sadly, by March, parsnips will soon be out of season so my deep freeze is now stocked up with roast parsnip soup to see me through the next couple of months. The secret lies in the parsnips being well roasted first.

Ingredients - serves 4

1lb 2oz (500g) parsnips 2 onions
1½ pints (900ml) vegetable stock (made from a stock cube is fine) ½ pint (300ml) milk
Salt and pepper 2 tablespoons vegetable oil


  1. Peel and quarter the parsnips and roast in a little olive oil for about 30 mins at 180°C/350°F/Gas Mark 4. My personal choice is to cook them until they a really well done. This gives a lovely nutty taste to the soup. (Alternatively, roast extra when you cook your Sunday dinner. They will keep in the fridge until the next day - the hotel said so!)
  2. Peel and thinly slice the two onions. Heat the vegetable oil in a pan and gently fry the onions for about 10 mins. Again, my preference is to cook the onions until they are a deep brown.
  3. Add the vegetable stock and bring to the boil.
  4. Simmer for approx 20 mins until the stock has reduced considerably, but not burnt dry….
  5. Allow the mixture to cool.
  6. Puree with a blender gradually adding the milk until the soup reaches the required consistency. (If you want to freeze the soup do so at this stage but do not add the milk. Fully defrost before use and add the milk and seasoning when for re-heating.)
  7. Season to taste.
  8. Re-heat before serving.



PARSNIPS - a winter root crop. Best harvested after the first frosts.