Bean & barley soup
Low-fat, vegetarian and super-healthy, this filling one-pot lunch or dinner is packed with chickpeas, butter beans and pearl barley
Honey-roast parsnip soup
Serves 4
Easy
Prep:
Cook:
Give parsnips the starring role in this velvety soup. With a sweet, caramel-like flavour when roasted, they make an ideal base for creamy purées or soups
Skip to ingredients
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- 800g parsnipstrimmed and halved, or quartered if large
- 2 tbsp olive oil
- 2 tbsp honey
- small handful of thyme sprigsplus extra leaves to serve
- 60g hazelnutsroughly chopped
- 20g grated parmesanor vegetarian alternative
- 25g unsalted butter
- 1 onionsliced
- 2 celery stickschopped
- 1.5 litres vegetable or chicken stock
- 1 tsp cider vinegar
- 100ml double cream
Nutrition: Per serving
- kcal575
- fat38g
- saturates14g
- carbs40g
- sugars26g
- fibre16ghigh
- protein10g
- salt1.1g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the parsnips onto a baking tray and toss with half the oil, the honey and thyme sprigs. Season to taste and roast for 45 mins, turning halfway through until the parsnips are golden brown and caramelised. Remove from the oven and discard the thyme. Tip the hazelnuts onto a small baking tray and roast for 5 mins, then sprinkle with the cheese and roast for 5 mins more. Remove from the oven. Set aside.
step 2
Heat the remaining oil and the butter in a flameproof casserole over a medium heat until foaming. Fry the onions and celery with a pinch of salt for 15 mins until the veg is softened and beginning to turn golden and sticky. Add the roasted parsnips and the stock to the pan, then bring to a simmer and cover. Continue to simmer for 15 mins, then blitz with a hand blender until smooth. Season, then stir in the vinegar and cream. Ladle the soup into bowls and top with the cheesy roast hazelnuts and the extra thyme leaves.
