Spice up your weekend and get into the festive season with this Parsnip Soup that will warm you up on these cold winter days or make a great starter for your Christmas dinner.
Making this soup from wonky parsnips will bring the price down and if you are lucky you might even find them in the discount section as for some reason they don’t seem as loved as the regular perfect ones but when it comes to soup it really doesn’t matter. I managed to find 2 450g packs at only 10 pence each which is enough to make double the amount that the recipie is for and brings down the price even further.
Budget Chistmas Parsnip Soup
A tasy thick Christmas soup made from wonky parsnips and flavoured with rosemary, honey and horseraddish.
Ingredients
- 1 450g bag Wonky Parsnips £0.10
- 1 Potato £0.15
- 1 Large Onion £0.20
- 2 tbsp Honey Free as would have been thrown away other wise
- 2 sprigs Rosemary Free from the garden
- 2 tsp Horseradish Sauce £0.10
- 1 Chicken Stock Cube £0.25
- 75 ml single cream £0.25
- 1 grind Salt £0.01
- 4 grinds pepper £0.01
- 1 glug Olive Oil 0.05
Instructions
- Chop up 1 large onion and 1 large potato and slowly cook through
- Meanwhile peel 1 bag of wonky parsnips and place in baking tray along with the broken up sprigs of rosemary, 2 table spoons of recycled honey ( the honey that crystalises before its had chance of being used), a good glug of olive oil and 2 teaspoons of horseradish, mix together and roast for approx 30 mins until the parsnips have gone crispy and the honey and horseraddish has created a thick sticky sweet tasting goo.
- Add the roasted parsnips to the now softened onion and potato mix
- Make a pint of stock and poor about 2/3rds in with the parsnips, onions and potatoes and then use the remainder of the stock to wash out the sweet tasting mix from the baking try and then add this to the pot.
- Bring it back to a simmer and add some salt and pepper and then it can be blitzed with a food blender and will become a satisfying thick soup.
- Put it back into the pan and add salt and pepper to taste and a good dollop of single cream
- Simmer slowly until ready to serve and eat
Notes
Best served with homemade bread freshly made with a crusty top and still warm smothered in butter.
To make the soup vegetarian just replace the chicken stock with vegetable stock.
To make this recipe vegan you would have to replace the honey with something like vegan honey or maple syrup.
Horseradish sauce although not always vegan a variety of vegan options can be found and there is always the option of making your own at home where you can add what you want.
When it comes to the cream, this could be left out altogether or replaced with your preferred plant-based alternative such as this one from Elmlea.
