Parsnip Soup

Preparation time: 5 mins | Cooking time: 10 mins | Serves :4


  • 1L chicken stock

  • 300ml cream

  • 600g parsnips, peeled and finely sliced

  • 1 garlic clove, finely sliced 1 oregano sprig

  • 4 parsley sprigs

  • Salt and pepper, to season

  • Thick slices toast or crunchy bread, to serve


1. Pour chicken stock and cream into a large heavy-based pan, bring slowly to the boil, then reduce to a simmer. Add parsnip and garlic, then simmer for 7 minutes or until parsnip is tender. Remove the pan from heat.

2. Add oregano and parsley sprigs and puree with a stick blender. Season with salt and pepper and serve with thick slices of toast or crusty bread, if desired.


Note: This can be made with sweet potato, salsify or swede instead