Roasting parnsips really brings out their sweet, earthy flavour and makes for a wonderfully aromatic soup ... the parsnips on a roasting tray with half the olive oil and toss to coat. Roast ...

This roasted cauliflower and parsnip soup is no exception. With its earthy flavours, creamy texture, and nourishing ingredients, it’s a recipe you’ll find yourself coming ...

This easy, creamy parsnip soup is made extra-filling with the addition of chunky croûtons. Start with the basic 4-ingredient recipe, and take it from there. Add the gruyère if you want a touch ...

Well, I am here to say give parsnips a chance. This Creamy Roasted Parsnip Soup plays off the spicy, almost licorice-like, taste of the parsnips. The addition of a few carrots adds a touch more ...

Spiced parsnip soup Serves: four people Ready in ... Season with salt, then spread out in a single layer over oiled baking trays. Roast for 15 minutes, or until golden and crisp.

Another option is to make purée with your leftover roast parsnips, place it in a pan with softened onions and garlic, add stock and blend to make a smooth and delicious spicy parsnip soup.

Add the parsnips, cream, and 5¼ cups water, and bring to a simmer. Cook over low heat, covered, until the parsnips are completely tender. Transfer to a blender, and purée until completely smooth ...

Our mum makes one of the best parsnip soups. It is creamy and comforting but not too heavy and rich. We like to add some crispy bacon to the top, plus a few garlicky croutons. Parsnips have a ...

Add the parsnip, celery root ... reduce to a simmer and cook for 45 minutes. Remove the soup from heat, and stir in the cream. Remove the rosemary, and transfer the soup to a blender.