Roasted Parsnip, Truffle and Chestnut

Name: Roasted Parsnip, Truffle and Chestnut
Total time: 40 min
Cuisine: British
Ingredients: 4 parsnips, peeled and chopped; 2 tbsp olive oil; 1 large white onion, roughly chopped; 2 garlic cloves; 400 g cooked chestnuts; 70 ml white truffle oil; 1 L vegetable stock (or 2 veg stock cubes); 1 L vegetable stock (or 2 veg stock cubes); sea salt

Preparation info

Feeds
6

Difficulty
Easy
Ready in
40 min

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

This is a glorious winter soup that goes down really well around the festivities. It has all the hallmarks of a festive soup, with an element of indulgence from the truffle oil.

Ingredients

4 parsnips, peeled and chopped
2 tbsp olive oil
1 large white onion, roughly chopp

Europe
United Kingdom
Scotland
Soup
Gluten-free
Vegan
Winter

Method

Preheat the oven to 190°C/170°C fan.
Put your chopped parsnips onto a roasting tin and drizzle over a tablespoon of the olive oil. Season with a good pinch of sea salt, then put the parsnips into the oven to