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Roasted parsnip and sweet potato soup

December 2, 2012



I am very impressed by my parsnip harvest this year and am even more impressed by my soup making skills!!! This soup was a welcome delight after a cold evening at market the other week with some cheese on toast!!

5 sweet potatoes
4 large parsnips
2 onions
5 cloves of garlic
About 2 litres of chicken stock (proud to say I had homemade, but I also bunged a veggie stock cube to boost it all)
Salt and pepper
Cream cheese
Olive oil

Peel and chop sweet potatoes and parsnips and roast in olive oil until until golden brown with the garlic cloves unskinned
Once roasting complete dice and fry the onion in a little oil in a large pan
Once softened add all the other ingredients to the pan (just not the unskinned garlic cloves) and warm gently.
Using a hand blender gently blitz the ingredients until smooth, continue to warm through
Serve with buttered crusty rolls or cheese on toast for a perfect winter warming meal!!!


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