Prep Time:10 mins
Cook Time:30 mins
This soup is a beaut for the beginning of winter when parsnips, horseradish and leeks are in season. I roast the parsnips and leeks in the oven to get a lovely depth of flavour and richness to the soup. The leeks, although slightly caramelised, counter the sweetness of the parsnips perfectly so that the soup is not too sweet but has a little onion/leek edge to it. I make it thick for winter a big bowl of comfort, but if you prefer your soups less like puree add more vegetable stock.
- 4 parsnips topped & tailed
- 1 leek
- drizzle olive oil
- drizzle of honey
- grind of pepper
- 1L vegetable stock* (we use vegan swiss bullion)
- fresh horseradish**
Preheat the oven to 180°C (fan).
Halve the parsnips, chop the leek as pictured and pop the lot onto a baking tray. Drizzle olive oil and honey over the top before adding ground black pepper. Place in the oven to roast for 30 minutes.
*Make the stock in a jug by adding 4 level tsp of swiss bullion and 1 litre of boiling water.
Once the veg are done pop into a heatproof liquidiser along with the vegetable stock, make sure the lid is firmly on and blitz until you have a thick soup.
I then add some of the baked leeks or grated fresh horseradish and serve.
**If you don't have fresh horseradish you can add some cayenne pepper to the soup or add a chilli or two to roast with the parsnips and leek.