Roasted parsnip and parmesan soup with hot thyme scones
- November 2012
- Serves 4-6
- Hands on time 30 mins, plus 50 mins cooking time
This creamy soup is great as a starter, but just as good for a comforting supper in front of the fire.
- 26.2g (13.5g saturated)
- 47.9g (9.6g sugars)
BASED ON 6
The roasted cheesy parsnips made in step 1 also make an excellent side dish for a roast.
You can freeze the soup once it has cooled, but the scones are best eaten hot, straightaway after baking.
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