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Caramelised parsnip soup with horseradish


Serves: 6 for lunch, or 8 as a starter
timePrep time: 40 mins
timeTotal time:
Caramelised parsnip soup with horseradish
Recipe photograph by Karen Thomas

Caramelised parsnip soup with horseradish

Spending some time caramelising your parsnips results in a much richer, more luxurious soup. This makes a handy lunch if you have vegetarians staying over Christmas, or an easy starter

Serves: 6 for lunch, or 8 as a starter
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
274Kcal
Fat
11gr
Saturates
3gr
Carbs
30gr
Sugars
17gr
Fibre
10gr
Protein
8gr
Salt
1.6gr

Chantelle Nicholson

Chantelle Nicholson

New Zealand-born Chantelle Nicholson is chef-patron at Marcus Wareing’s London restaurant Tredwells. She specialises in inventive vegan and vegetarian recipes, and published her first book, Planted (Octopus, £25) earlier this year.
See more of Chantelle Nicholson’s recipes
Chantelle Nicholson

Chantelle Nicholson

New Zealand-born Chantelle Nicholson is chef-patron at Marcus Wareing’s London restaurant Tredwells. She specialises in inventive vegan and vegetarian recipes, and published her first book, Planted (Octopus, £25) earlier this year.
See more of Chantelle Nicholson’s recipes

Ingredients

  • 2 tbsp vegetable oil
  • 5 large parsnips (about 1.2kg), peeled and cut into 2-3cm dice
  • 1 onion, finely sliced
  • 1 bay leaf
  • 1.2 litres hot vegetable stock (use GF stock if required)
  • 400ml whole milk
To serve
  • 100g Greek yogurt
  • 2 tbsp creamed horseradish
  • ½ x 20g pack chives, chopped
  • extra-virgin olive oil, for drizzling

Step by step

Get ahead
The soup will keep in the fridge for a couple of days.
  1. Heat the oil in a large saucepan over a moderate heat. When hot, add the parsnips, season well, and cook until lightly caramelised, about 20 minutes, stirring regularly.
  2. Add the onion and bay leaf, cover and cook for a further 5 minutes until the onion is soft. Add the vegetable stock, bring to the boil, then reduce the heat and simmer for 20 minutes until the parsnip is tender. Remove the bay leaf, add the milk and blend until very smooth (add a splash more milk to thin slightly if you like). Return to the pan and reheat gently until piping hot. Taste and adjust seasoning if needed.
  3. Mix the yogurt with the horseradish and most of the chives and swirl a spoonful into each bowl of soup. Scatter with the remaining chives and add a grind of black pepper and a drizzle of oil.

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