Roasted parsnip, honey and mustard soup

This is a super simple soup for a late autumn day (and a handful of parsnips you don’t know what to do with).  As with many root vegetables,  roasting them with a little olive oil before turning into soup is also a good way to bring out a depth of flavour, especially here where the parsnip is roasted with honey and mustard.   I’m afraid it’s a rather uninspired photo that doesn’t reflect the tastiness of the soup!

We ate it with some mature cheddar and bread with Acorn butter, which came with the veg box.


These quantities serve 4.

Roasted parsnip, honey and mustard soup


4-6 parsnips (depending on size)

olive oil (around 2 tbsps)

1 tbsp runny honey

1/2 tbsp wholegrain or English mustard

1 onion, roughly chopped

around 25g butter

2 cloves of garlic

around 500ml vegetable stock

a little cream (optional)

salt and pepper


Heat the oven to 180C.  Peel and slice the parsnip into lengths (around 4 per parsnip), toss with the oil, honey and mustard to mix well.  Place on a roasting tray and roast for 20-30 mins until the parsnip begins to colour golden brown, but before it is blackening.

While this is cooking place the butter in the pan and cook the onion over a low heat until it starts to become translucent (around 5 minutes).  Add the garlic and cook for another minute.   Set aside if necessary.  When the parsnips are done add these to the pan along with any juices in the roasting tray.  Stir for a minute over a medium heat and then add around 500ml of stock.  Bring to boil and then simmer on a low heat for five minutes.

Remove from the heat and blend until smooth.  It will probably make quite a thick puree at this stage.  If you want now is a good point to freeze if you want to save it for later.  Otherwise dilute to the thickness you like, using a little double cream if you like.  Taste and season with salt and pepper and if wanted a tiny bit more mustard.   Return to a very low heat to warm ready to serve.  A lovely warm, slightly sweet autumn soup!



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