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Roasted carrot and parsnip soup
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Ingredients:
  • 1 parsnip, washed, trimmed and halved lengthways
  • 1 kg carrots, washed, trimmed and halved lengthways
  • 8.00 gm brown sugar
  • salt and cracked black pepper
  • 36.40 gm olive oil
  • 1020.00 gm (1 litre) chicken style liquid stock or vegetable liquid stock
  • 36.40 gm olive oil, extra
  • 62.50 ml sage leaves
Instructions:
  • Preheat your oven to 180°C. Arrange parsnip and carrot on a baking tray lined with non-stick baking paper. Sprinkle with brown sugar, salt, and pepper, then drizzle with oil.
  • Cook the parsnip and carrot until tender and caramelized, about 35 minutes. Let cool for 10 minutes, then blend in a food processor until smooth.
  • In a large saucepan, combine parsnip and carrot puree with stock and 2 cups of water. Simmer over medium-low heat until heated through, about 5 minutes.
  • Heat extra oil in a small non-stick frying pan over medium-high heat. Fry sage leaves until crisp and golden. Remove and place on paper towel.
  • When ready to serve, spoon the soup into bowls and garnish with fresh sage leaves and cracked black pepper.

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