Roasted Parsnip and Parmesan Soup
A comforting winter soup of roasted parsnip parmesan, onion and garlic
Servings: 6 people
Ingredients
- 2 large parsnips, about 500 g or 4 small parsnips
- 1 brown onion, unpeeled
- 1 head garlic, unpeeled
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil
- 4 cups vegetable stock (1L)
- sea salt and black pepper
- 1 parmesan rind optional
- 1 cup cream, to serve optional
Instructions
- Preheat the oven to 180°C (160° fan-forced) and line a baking tray with baking paper.
- Roughy chop the parsnips and simmer them in plenty of salted of water for 3 minutes, then drain.
- Sprinkle the parsnips with half the grated parmesan and drizzle with olive oil. Place the whole onion and head of garlic next to the parsnip on the tray.
- Roast the garlic for 30 minutes. Remove it from the oven and set aside.
- Roast the parsnips and onion for about 45 minutes. The parsnips are done when pierced easily with a knife.
- When cool enough to handle, peel the onion and squeeze the garlic cloves out of their skins.
- Place the cooked parmesan, peeled onion and garlic, parmesan rind and 3 cups of the stock into a saucepan. Bring to a boil, then turn down to a simmer and cook for 10 minutes. Remove the parmesan rind.
- Allow the soup to cool for ten minutes, then puree with a hand-held blender. If the soup is too thick, add the remaining cup of stock until it's thin enough to your liking. If you're adding the cream, you may prefer to omit the extra stock.
- Season to taste, add the remaining grated parmesan to each portion and serve immediately.
Notes
The soup will keep in the fridge for up to three days. It is suitable to freeze, but in this case, omit the cream and add it to the soup when you reheat it.