Creamy Parsnip Soup with Caramelised Onion ~ Meal
Feature image by Levata
Roasting the parsnip caramelises it and enhances the nutty, sweet, and buttery taste of the soup.Adding caramelised onions just enhances all the caramel notes.
Guide
This is an approximate amount for one person. Many recipes define how much you should eat. Let your tummy be your guide.
Ingredients
For one
Approx 1-2 parsnips
Approx 1- 2 cups of stock of choice, (vegetable for a vegetarian option)
1 Garlic clove unpeeled
Thyme
Cream (coconut cream or cashew cream if vegan)
Olive oil
Salt and pepper
Either store brought caramelised onion jam or
1 onion sauteed with, 1 tablespoon of brown sugar, butter and balsamic vinegar until caramelised
Preparation
Turn oven to 180 deg.
Peel parsnips, keep peel and cut the parsnip into rough small chunks.
Place parsnip chunks on one side of baking tray, the unpeeled garlic clove and parsnip peels on the other side. Sprinkle salt and olive oil on each. Bake for approx. 20 mins until chunks are tender (you should be able to put a knife through it easily) and peels are crispy.
Place chunks in a blender, peeled garlic clove and enough stock to cover the vegetables and a dash of cream. Blend and add more stock until desired consistency.
Season accordingly, place in a bowl, top with roasted parsnip peels and onion. Enjoy.
Words By
Anita La Forgia
Life learner, multipotentialite, lifestyle elevator and creator
A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.
Feature image: @notjustanita