Quick & Easy Roast Parsnip Soup {for using up veggies}

This roast parsnip soup, with garlic & rosemary, is so simple and easy to make. Roasting parsnips brings out their natural sweetness which gives a wonderful flavour to this comforting soup. It's also a great way to use up leftovers from a roast dinner.

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Quick & Easy Roast Parsnip Soup

• Prep Time:  10 minutes
• Cooking Time:  50 minutes
• Serves:  4-6

Ingredients:

• 1kg parsnips, peeled and cut lengthways
• 1 tablespoon olive oil (plus extra to serve)
• Good pinch of dried rosemary
• 4 cloves garlic, unpeeled
• 1 litre of vegetable or chicken stock
• Milk, water or stock (to thin soup if necessary)
• Salt and pepper to taste

Method:

1. Pre-heat the oven to gas mark 6 / 200 C / 180 fan. Toss the parsnips in the olive oil, rosemary & garlic. 
2. Scatter the parsnips over one or two baking sheets in an even layer and roast for around 40 minutes until tender turning once or twice during the cooking.
3. Place the cooked parsnips in a large saucepan and pour over the stock. Top up with water if necessary to submerge the parsnips. Season to taste, bring to the boil, partially cover and simmer for 10 minutes.
4. Blend thoroughly with a hand blender or food processor until smooth. Return to the heat and stir in milk, stock or water to thin to desired consistency if necessary. 
5. Ladle into bowls and drizzle over a little olive oil to serve. Soup can also be frozen in food bags for another day.