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Roast parsnip soup
- Gurdeep Loyal
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4-6
Easy
Prep: 10 mins
Cook: 50 mins
0 reviews
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Our trends expert, Gurdeep Loyal, serves his comforting parsnip and paprika soup with sobrasada, a spreadable chorizo-like sausage from Spain
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Try our roast parsnip soup, then discover more parsnip recipes, including our parsnip curry, parsnip and apple soup, roast carrots and parsnips, parsnip crisps and salt-baked parsnips.
"Sobrasada is a soft, spreadable chorizo-like sausage from Spain. It’s made by curing pork meat and fat with lots of paprika, salt and spices, and is available in either mild, medium or hot variants. It’s an ingredient loved by chefs and restaurants including Parrillan Borough Yards, José Pizarro and Nieves Barragán of Sabor. It’s often added to béchamel sauces to turn into deep-fried croquetas, adds a punch of flavour to paella or pasta dishes, but is equally delicious by itself or spread on toast like in this recipe. It’s available to buy online from Brindisa, Abel & Cole and other Spanish delis."
Roast parsnip soup recipe
Ingredients
Nutrition
-
800g parsnips
peeled
-
3 tbsp olive oil
-
1 tsp smoked paprika
plus extra to serve
-
2 tbsp runny honey
plus extra to drizzle
-
12 fat garlic cloves
skin-on
-
1 large onion
diced
-
150g celery (about 2 sticks)
diced
-
75g toasted flaked almonds
plus extra to serve
-
1 litre hot vegetable stock
-
150ml soured cream
-
2 ciabatta rolls
-
100g sobrasada sausage (medium heat)
Nutrition: per serving
- kcal498
- fat26g
- saturates6.9g
- carbs45.6g
- sugars20.4g
- fibre10.1g
- protein15.4g
- salt1.4g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 4. Cut the parsnips into 4cm pieces and spread out on a baking sheet. Drizzle with 2 tbsp of oil, sprinkle with a little salt, the paprika and the honey, and toss to coat. Nestle the garlic cloves among the parsnips and bake for 15 mins.
-
step 2
Take out the oven, remove the garlic cloves (if they are not soft, give them another 10 mins) and set aside. Toss the parsnips again, then roast for another 15-20 mins or until soft and lightly golden. Remove from the oven.
-
step 3
Heat the remaining 1 tbsp of oil in a large pan and cook the onion and celery for 10-12 mins or until soft and translucent. Squeeze in 10 of the garlic cloves, then add the toasted almonds and roasted parsnips, along with 1 tsp of salt. Cook for another 2 mins, mixing well.
-
step 4
Add the stock and cream, and simmer for 5 mins. Ladle into a blender (you may need to do this in batches) or use a stick blender, and whizz until thick and creamy – add extra stock or water if you prefer it looser.
-
step 5
Slice the rolls and toast until golden. Spread the remaining 2 roasted garlic cloves over the rolls, then generously spread over the sobrasada and a drizzle of honey. Leave these as big dipping toasts or chop into smaller croutons. Serve the soup hot with the sobrasada toasts, extra almonds and a pinch of paprika to garnish.
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Authors
Gurdeep Loyal
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