Roasted parsnip and parmesan soup
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Easy - March 2008
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Serves 6 -
Takes 40 minutes to make and 30-35 minutes to roast
This deliciously sweet and creamy roasted parsnip soup is an ideal lunch or starter recipe. The addition of parmesan gives it deeper flavour.
Got some leftover parsnips? Give our parsnip crisps recipe a whirl.
Nutrition: per serving
- Calories
- 374kcals
- Fat
- 24.1g (11.7g saturated)
- Protein
- 16.5g
- Carbohydrates
- 27.7g (9.5g sugars)
- Salt
- 1.8g
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delicious. tips
To freeze this recipe, freeze at the end of step 3 for up to 3 months. Defrost thoroughly, then reheat gently to serve.
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