Honey Roasted Parsnip Soup A Hearty Delight

Introduction

Indulge in the comforting embrace of this honey roasted parsnip soup, a delightful blend of earthy parsnips, leeks, and onions, perfectly seasoned and enriched with a touch of honey and wholegrain mustard. Topped with crispy parsnip peel croutons, this soup is not just a dish; it’s a warming experience in a bowl. In this culinary journey, we’ll explore the step-by-step process of creating this flavorful masterpiece, from selecting the freshest ingredients to savoring the final spoonful.

Ingredients: A Symphony of Flavors

Main Soup Components

1. Parsnips (550 g)

1. • Topped, tailed, and peeled, these parsnips form the heart of the soup, contributing a sweet and nutty essence.

1. Leeks (170 g)

1. • Washed, trimmed, and quartered leeks add a mild onion-like flavor, enhancing the overall depth of the soup.

1. Onion

1. • One peeled and quartered onion provides a robust base, infusing the soup with aromatic goodness.

1. Oil (2 tbsp)

1. • A cooking essential that brings out the rich flavors of the vegetables during the roasting process.

1. Honey (2 tbsp)

1. • The natural sweetness of honey complements the parsnips, balancing the savory notes.

1. Wholegrain Mustard (1 tbsp)

1. • Adding a subtle tang, the wholegrain mustard introduces complexity to the soup.

1. Seasonings

1. • Salt (1/4 tsp)
   • Black Pepper (1/4 tsp)
   • Onion Granules (1/4 tsp)
   • Dried Oregano (1/2 tsp)
   • These seasonings work in harmony, elevating the flavor profile to perfection.

1. Vegetable Stock (1 liter)

1. • A flavorful liquid base that ties all the ingredients together, creating a harmonious blend.

1. Double Cream (100 ml)

1. • The finishing touch that imparts a velvety creaminess to the soup.

Parsnip Peel Croutons

1. Parsnip Peelings

1. • Reserved from the main parsnips, these peelings transform into crispy croutons, adding texture to the dish.

1. Oil (1 tsp)

1. • To ensure the peelings crisp up beautifully during the baking process.

1. Seasonings

1. • Salt (Pinch)
   • Oregano (1/4 tsp)
   • Chilli Flakes (1/4 tsp)
   • These seasonings infuse the croutons with a burst of flavor and a hint of heat.

Cooking Instructions: Crafting Culinary Magic

Step 1: Preparing for Roasting

• Preheat the oven to 200°C (180°C Fan).
• Cut the parsnips, leeks, and onions into manageable pieces.

Step 2: Marinating the Vegetables

• Place the cut vegetables in a large bowl.
• Drizzle with oil, honey, wholegrain mustard, and add salt, black pepper, onion granules, and dried oregano.
• Ensure the veggies are evenly coated, then transfer to a large baking tray.

Step 3: Roasting Perfection

• Bake the vegetables for 35 minutes or until cooked through and slightly charred.
• While the vegetables are roasting, prepare the parsnip peel croutons.

Step 4: Parsnip Peel Croutons

• Toss the reserved parsnip peelings with oil, salt, oregano, and chilli flakes.
• Bake for an additional 6-8 minutes or until golden and crisp.

Step 5: Blending the Soup

• Transfer the roasted vegetables to a food processor or use a hand blender.
• Add vegetable stock and blitz until smooth.
• Finish the soup by adding double cream for a luxurious touch.

Step 6: Serving

• Ladle the soup into bowls.
• Drizzle with additional double cream.
• Garnish with the golden parsnip peel croutons.

Conclusion: Savoring the Symphony

In every spoonful of this honey roasted parsnip soup, savor the harmonious symphony of flavors – the sweetness of honey, the warmth of roasted parsnips, and the subtle tang of wholegrain mustard. With crispy parsnip peel croutons providing the perfect crunch, this soup transcends the ordinary, offering a culinary experience that warms the soul and delights the senses. Prepare to embark on a journey of gastronomic bliss with this hearty and satisfying creation.