Peel and roughly chop parsnips and lay on a baking tray (I used about 8 parsnips). Drizzle with olive oil and sprinkle a little salt and pepper.
Roast for about 20-30 minutes. I did this at 200°C - I seem to cook a lot of things at that temperature.
|Yep - I have a Christmas oven mitt.|
Allow soup to cool slightly and then blend with a hand blender (or put it in a blender). Stir through about a half cup of single cream - completely optional and I only put some in because I had some but it really adds to the flavour (and your hips so leave it out for a healthier version).
The soup had a smooth velvety texture and was absolutely delicious. I've divided what's left into individual containers and put them in the freezer. A few minutes in the microwave is all it needs to be enjoyed all over again. This is up there as one of my favourite winter soups, right beside sweet potato and butternut squash. What's your favourite?