Roast parsnip and chestnut soup

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

Roasting brings out the nuttiness of parsnips and the sweetness of garlic. These flavours combine with the creamy texture of the chestnuts to give the soup a full, rich taste. The crisp ginger garnish adds a tangy note and a slight bite.


  • 3 large parsnips, cut into chunks
  • 6 cloves garlic, unpeeled
  • 3 tablespoons


Preheat the oven to 200°C/400°F/gas mark 6. Arrange the parsnips and garlic on a baking tray, drizzle with half the olive oil and roast for 30 minutes