Roasted beetroot and parsnip soup

Warm, comforting packed full of flu fighting antioxidants. Heart warming nutritional goodness. Win!

Serves 2:

Ingredients:

  • 6 small parsnips, peeled and wooden stems removes
  • 6 beetroots, peeled
  • Olive oil
  • Rosemary and thyme
  • 300ml chicken/vegetable stock
  • Salt and pepper
Method:
1. Preheat the oven to gas mark 5/180 degrees. Roast the parsnips and beetroots in a little olive oil, salt, pepper and herbs until soft – around 40 minutes.  Be sure to wrap the beetroot in some foil otherwise it will stain your roasting pan!
2. Mix with the stock and blend. Add some greek yoghurt or creme fraiche for some added decadence.

 

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