Honeyed Parsnip Soup

Name: Honeyed Parsnip Soup
Yield: Serves 4
Ingredients: freshly ground black pepper; 1500 ml vegetable stock (or 2 stock cubes dissolved in 1500ml hot water); 2 tablespoons runny honey; 4 rosemary sprigs, stalks removed, leaves finely chopped; salt; 2 garlic cloves, chopped; 2 medium onions, roughly chopped; 2 tablespoons olive oil; 400 g parsnips, peeled and chopped into equal small chunks

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

This soup is my personal winter favourite; I know the nights are drawing in when this starts making its way back into the kitchen. I love the creamy texture of the parsnips, the sweetness of the honey and the bite from the rosemary.

A wee drizzle of good quality olive oil looks stunning as a garnish.
For another classy finish, heat a little vegetable oil in a pan and use your veggie peeler to make some thin parsnip shavings. Drop them into the hot oil