Login to Save Like

Ingredients

• 625g (1 1/4lb) Parsnips, cut into 2.5cm (1 inch) chunks
• 1 Small carrot, cut into 2.5cm (1 inch) chunks
• 1 Onion, cut into thin wedges
• 2 Garlic cloves, skins on
• 3 Rosemary sprigs
• 2tbsp Olive oil
• Pinch crushed, dried chillies (optional)
• 1 litre (1 3/4pt) Hot vegetable stock
• 150ml Double cream
• 1 Parsnip, peeled
• 1 Carrot, peeled
• Oil for frying

Description

A Tasty Roasted Parsnip Soup Topped With Root Vegetable Crisps.

All Recipes UK