Honey roast parsnip & cider soup
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Ingredients
6 Parsnips, honey, olive oil, vegetable stock, cider, onions.
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I love soup. I find all the chopping, stirring and pureeing very soothing, the warm smells that fill the house comforting, and I love ladling out steamy bowls of soup for people to dunk hot crispy bread into, dressing it with ever more creative croutons or swirls of cream and yoghurt. This winter I have created 10 new soups to warm you through on a cold day. This soup is thick and rich with a lovely sweetness.
1) Peel and finely dice the onion then allow to soften in a pan with a tablespoon of olive oil. Once the onion is soft add a good glug of cider and allow to simmer. I used Katy by Thatcher's Cider which is GORGEOUS.
2) Peel the parsnips and then slice into chunks, discarding the tops and tails. Add into a roasting dish with a drizzle of honey, olive oil and a sprinkling of salt, ensuring that the parsnips are all covered evenly.
3) Roast for 20 minutes at 200 degrees, stirring after 10 and then puree in a blender until completely smooth.
4) Pass the parsnips through a seive and add to the onions along with the vegetable stock and another glug of cider.
5) Allow to simmer on the hob for a further 10 minutes, seasoning to taste with freshly ground black pepper and salt and then serve.
