Recipe: Roasted parsnip and spinach soup

By Amanda Laird

Add a comment
Roasted parsnip and spinach soup. Photo / Babiche Martens
Roasted parsnip and spinach soup. Photo / Babiche Martens

Serves 4

30g butter
2 tsp olive oil
1 tsp freshly grated nutmeg
1 onion, finely diced
2 cloves garlic, sliced
1 tsp fresh thyme
1 tsp fresh rosemary
200g potato, peeled and chopped
200g parsnip - plus 100g extra to serve, peeled and sliced
1.5 litre vegetable stock
1 bunch spinach leaves, stalks removed and leaves rinsed
Salt and freshly ground black pepper
Warm bread to serve

1 Melt the butter and olive oil together in a heavy-based soup pot.

2 Grate in nutmeg then add onion, garlic, thyme and rosemary, stir until soft then add potato and parsnip.

3 Stir for 3 minutes then add the stock, reduce and let cook gently for approximately 30 minutes or until the vegetables are soft.

4 Fry extra parsnip rounds or grill on a hot plate until soft and golden, set aside.

5 Puree soup and season. Add spinach leaves. Serve topped with the extra parsnip rounds and a drizzle of olive oil.

* Check out Viva's Facebook page, the place to find out what's hot in fashion, beauty, food, wine and design.

- NZ Herald

Have your say

We aim to have healthy debate. But we won't publish comments that abuse others. View commenting guidelines.

1200 characters left

© Copyright 2014, APN New Zealand Limited

Assembled by: (static) on production bpcf05 at 24 Oct 2014 04:31:30 Processing Time: 1497ms