Roasted Parsnip & Leek Soup with Caramelised Onions
This year has had me reflecting more on how I consume food. One of the best ways to eat healthier whilst trying a variety of items, is by eating seasonally.
Seasonal fruit and vegetables are a good way to try various types of produce and they’re also very cost effective. This week I picked up leeks and parsnips which are some of the seasonal veg for October. October’s seasonal vegetables include spring onions, spinach, aubergine, apples, sweetcorn and wild mushrooms.
Hope you enjoy!
Mini parsnips & leeks from Waitrose
WHAT YOU NEED
4 mini parsnips / 2 large ones
1 leek
2 garlic cloves
400 ml chicken / veg stock
50 ml double cream
Salt and black pepper to taste
1 onion sliced
WHAT YOU NEED
Pre-heat the oven to 180°C.
Slice the parsnips and leeks then toss in olive oil, salt and black pepper. Now place on an oven tray for 30 minutes, and turn them around halfway.
In a saucepan, heat the chicken stock, then add the roasted vegetables and simmer for 5 minutes. Finally add the double cream and season with salt and pepper.
Now blend the ingredients and add more water if you want it thinner.
For the onions: Heat 1 tbsp of oil in a non-stick pan, then add the onions. Add some salt, then keep stirring and add small amounts of water when you start seeing a brown residue. Once the onions are brown and soft place on top of your soup and serve with some bread!
