The creamiest parsnip and rosemary soup. Very easy to make and tastes like pure comfort. Serve with big chunks of toasted bread and olive oil. Yum!
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It’s definitely getting to be soup weather and I’m always looking for new flavour combinations.
This one is a bit of a classic, though. Roast parsnip, rosemary and garlic, really simple yet such a lovely combination of flavours, especially when topped with crunchy toasted hazelnuts.
I absolutely love adding a crunch to soups as although I really like the warming smoothness of a hearty soup, I still like to add a bit of texture. The hazelnuts also add some fantastic plant based protein to keep you fuller for longer.
I went along to an amazing bread making class at The Jamie Oliver Cooking School on Sunday for a fantastic bread making course. I learnt loads as although I’m a dab hand at flatbreads, I’m not that confident with yeasty breads.
We made simple white rolls (to go with the pumpkin soup we scoffed drown at the end), focaccia and my favourite, a wholemeal breakfast loaf stuffed with caramelised onions and toasted hazelnuts–amazing!
The lucky thing is I’ve still got some left, and it’s the perfect soup dipper! I had to recreate it with my own inclusions.
Hmmm I’m thinking; sun-dried tomato, olives, hummus maybe…super yummy!
The creamiest parsnip and rosemary soup. Very easy to make and tastes like pure comfort. Serve with big chunks of toasted bread and olive oil. Yum!
Prep time: 10 minutes mins
Cook time: 20 minutes mins
4 servings
4.34 from 3 votes
Ingredients
- 500 grams organic parsnips
- 2 tbsp olive oil
- 1 large onion roughly chopped
- 1 tbsp olive oil
- 1 tsp fresh rosemary chopped
- 2 cloves garlic sliced
- 2 pints veg stock
- 4 tbsp coconut cream
- 2 tsp sea salt
- Twist black pepper
- 50 grams hazelnuts
Instructions
Chop up the parsnips and add them to a baking tray with the olive oil, sea salt and pepper. Toss to coat and the roast for 40 mins on a medium heat.
Fry the chopped onion in a large saucepan on a low heat for approx 8 minutes until soft and browning. Add the garlic and rosemary and for a further few minutes.
Add the roasted parsnips and 1 pint of veg stock to the saucepan and bring to the boil.
Reduce the heat and simmer for 5 minutes.
Blitz with a hand blender or transfer to your food processor to blitz, then pour back into the saucepan.
Stir in the coconut cream and season generously.
Quickly toast the hazelnuts in a dry pan on a medium heat for a few minutes until browning.
Top with the hazelnuts and springs of rosemary.
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Chai Spiced Parsnip Cake
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Creamy Parsnip and Rosemary Soup
Discuss this Recipe with Niki
10 Responses
Delicious – made this last weekend for my finicky bubble of 3 – we all loved it. I used 1 pint of veggie stock and thought rather thick – had to add extra water. Then noticed ingredient list said 2 pints veggie stock – ah! Was still delicious and well seasoned with only 1 pint – though I suppose rather thicker and richer than it was meant to be – and wouldn’t have been enough to share around had we had more than our bubble. So easy – will bookmark and make again.Reply
Is there a substitute for parsnips that works for this recipe?
Reply
Hi Laura
Definetly! Potatoes, sweet potatoes or squash would all be really good.
Much love
Niki xxxReply
Just cooked this soup (without nut dressing) and confess it’s divine. Perfect blend of rosemary and coconut which brings out the flavours.Reply
Hi Maria
So happy to hear you like it!
Much love, Niki xxxReply
How beautiful this soup looks <3
Reply
Thank you thank you! ????
Reply
Reply
Thank you so much Amelia
I’m really glad you like it.
Best wishes
Niki xxReply
Hi is it two or one pint of veg stock ingredients and instructions clash. Thanks
Reply
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