Festive Roasted Parsnip & Chestnut Soup
Nothing says Christmas dinner entrée more than a festive soup. This heart healthy chestnut and parsnip soup is a perfect appetiser to serve on the big day, or a healthy light lunch served anytime of the year.
Servings
6
servingsPrep time
15
minutesCooking time
20
minutesTotal time
35
minutesIngredients
1 tsp olive oil
4 large parsnips
1 onion
2 cloves garlic
400 ml skimmed milk (or non-dairy alternative)
1 low-salt stock cube (veggie or chicken)
180 g cooked chestnuts
Directions
- Preheat your oven to 180°. Peel and dice the parsnips into 2cm chunks and drizzle with a little olive oil, roast them for 15 minutes until tender.
- While the parsnips cook, peel and chop the onion and peel and finely chop or grate the garlic.
- In a large saucepan sauté the onion in a splash of water for 5 minutes until soft, add the garlic and cook for a further 2 minutes (add more water if needed).
- Once the parsnips are cooked, add them to the saucepan along with the rest of the other ingredients (milk, stock cube & cooked chestnuts) and bring to a boil. Once boiling, reduce the heat and simmer for 20 minutes.
- Using a blender (handheld works best), blitz everything together until smooth, serve and enjoy!
