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Roasted Parsnip Soup

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“If you roast the parsnips in the oven first it gives the soup a lovely flavour and colour.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon margarine or 1 tablespoon vegetable oil
  • 1 lb parsnip, roasted in a little olive oil for about 30 minutes
  • 2 onions
  • 1 chopped peeled apple (optional)
  • 1 12 pints vegetable stock
  • 3 ounces soya milk
  • salt and pepper

Directions

  1. Finely chop the onions and cut the parsnips into chunks.
  2. Heat margarine/oil and add the onions and parsnips and apple.
  3. Cook for about 10 minutes until soft, then add the stock.
  4. Simmer for 20 minutes then allow to cool slightly and purée with a blender.
  5. Add soya milk and extra water if the soup is too thick.
  6. Reheat and season before serving.

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