Roasted potato, garlic and parsnip soup

    1 hour 35 min

    This smooth, creamy potato, parsnip and garlic soup is flavoured with paprika and topped with creme fraiche, pieces of crispy bacon and chives.


    1 person made this

    Ingredients
    Serves: 6 

    • 675g potatoes, peeled and cut into chunks
    • 450g parsnips, peeled and cut into chunks
    • 1 onion, cut into large chunks
    • 3 cloves garlic, quartered
    • 3 tablespoons extra-virgin olive oil
    • 1 teaspoon smoked paprika
    • 1 teaspoon salt
    • freshly ground black pepper to taste
    • 1L vegetable stock
    • 475ml single cream
    • 1 pinch salt to taste
    • Garnish
    • 200g creme fraiche
    • 4 slices bacon, cooked and chopped
    • 1 tablespoon freshly chopped chives

    Method
    Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

    1. Preheat the oven to 220 C / Gas 7. Line a rimmed baking tray with greaseproof paper.
    2. Spread potatoes, parsnips, onions and garlic on the prepared baking tray. Drizzle olive oil on top. Season with paprika, salt and pepper. Toss until evenly coated and spread back out into an even layer.
    3. Roast in the preheated oven until browned in spots, about 40 minutes.
    4. Transfer roasted vegetables into a large pot. Cover with vegetable stock. Bring up to a simmer; cook until vegetables are very soft, about 30 minutes. Remove from heat.
    5. Puree hot soup carefully with an immersion blender until smooth. Stir in cream until thoroughly incorporated. Season with salt.
    6. Ladle soup into bowls. Garnish each bowl with dollops of creme fraiche, bacon and chives.

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