Honey Roasted Parsnip Soup

1. 1

   Preheat the oven to 200u00b0C (Gas Mark 6 / 400u00b0F).

2. 2

   Chop the parsnips and potatoes into fairly small chunks or sticks, and lay out on a large baking tray. Slice the onion into wedges and add to the tray. Coat with the oil, and drizzle with 1 tablespoon honey. Put the tray in the oven.

3. 3

   After around 25 minutes, remove from the oven to stir. Add the remaining 1 tablespoon honey and the dried thyme. Return to the oven for a further 15 minutes.

4. 4

   Remove from the oven once the vegetables are soft and beginning to crisp up.

5. 5

   Transfer the vegetables to a blender. Pour a dash of boiling water onto the baking tray, and use a spatula to deglaze the pan. Add this to the blender, along with the stock cube and plenty of black pepper.

6. 6

   Blend the soup, adding as much boiling water as you need to get the consistency you desire, perhaps around 500ml.

7. 7

   Serve warm with fresh bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.