Serves 4
A thick, creamy, filling winter soup. Serve it on its own as a meal and not necessarily as the start to a substantial menu. In place of parsnips use carrots, butternut or sweet potatoes.
Recipe Category

You will need

500g parsnips, peeled and roughly chopped
2 T (30ml) olive oil
2 t (10ml) Ina Paarman Seasoned Sea Salt, plus extra
2 T (30 ml) honey
2 T (30 ml) butter
1 large onion, peeled and finely chopped
1 large carrot, peeled and finely chopped
handful of thyme, leaves picked
1 T (15 ml) Ina Paarman’s Liquid Vegetable Stock
2 cups (500 ml) water
2 cups (500 ml) full cream milk

½ cup (125 ml) fresh cream
1 small (100 g) packet of Vegetable Crisps


Adjust oven rack to middle position. Pre-heat oven to 200’C

Place chopped parsnips on a roasting tray in a single layer. Drizzle over the olive oil and sprinkle over Seasoned Sea Salt and stir to combine well. Roast for about 20 minutes. Remove the parsnips from the oven, and drizzle over the honey. Return to the oven and roast for another 10 minutes until the parsnips begin to caramelize.

Melt the butter in a medium/large pot. Add the chopped onion and carrot and sauté for about 5 minutes over a medium heat. Add the thyme leaves. Sauté for another minute and then add the roasted parsnips. Add the Vegetable Stock, water and milk. Simmer for 15 minutes over a low heat.

Blend the soup in batches in a food processor or use a stick blender, until very smooth and velvety. Check and adjust seasoning. Swirl the cream through. Dish up and top with Vegetable Crisps or Croutons.