Ingredients

The following ingredients have 4 Servings
  • 900 g parsnips (peeled)
  • 3 tbsp olive oil
  • 1 ½ litres vegetable stock
  • salt and freshly ground black pepper
  • 1 small parsnip (peeled)
  • rapeseed oil for frying
  • chopped fresh parsley

Instruction

  • Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
  • Cut the parsnips into quarters lengthways.
  • Place on a roasting tray. Sprinkle with the oil and toss to coat. Roast for 30 minutes or until golden, turning once or twice.
  • Place the roasted parsnips in a saucepan and add the stock. Bring to the boil, then reduce the heat and simmer for 20 minutes. Season with salt and pepper.
  • Purée in a food processor or with a stick blender. Season to taste.
  • To make the garnish
  • Slice the parsnip very thinly lengthways using a potato peeler, so that you have long thin strips.
  • Heat the oil in a frying pan and fry until crisp and golden. Season with sea salt and pile on top of the soup. Sprinkle with parsley and serve.