Ingredients
- 1 parsnip, washed, trimmed and halved lengthways
- 1 kg carrots, washed, trimmed and halved lengthways
- 2 teaspoons brown sugar
- salt and cracked black pepper
- 2 tablespoons olive oil
- 4 cups (1 litre) chicken or vegetable stock
- 2 tablespoons olive oil, extra
- 1/4 cup sage leaves
Description
Roasted Carrot And Parsnip Soup Recipe - Preheat Oven To 180°C. Place Parsnip And Carrot On A Baking Tray Lined With Non-stick Baking Paper. Sprinkle With Brown Sugar, Salt And Pepper And Drizzle With The...
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