Perfect autumnal supper dish (Soups)

Member Name: Joodlebug

Product:	Soups
Date:	31/10/08 (46 review reads)
Rating:

Advantages: Warming and delicious. Quite low fat

Disadvantages: Takes time to make it

I have just eaten the most delicious soup I have ever made (modest aren't I!). It did take a while to make, and curiously not as long to eat, but here is my recipe if you would like to try.

4 parsnips
2 onions
1 clove of garlic
1 pint of chicken stock
1 tbsp vegetable oil
1 tbsp honey
1 green chilli

Peel and chop the parsnips into half longways, then each half into 4 and slice 1 of the onions. Chop the other onion into fine pieces keeping the onions separate.

Preheat the oven to 180 degrees. Add the parsnip and sliced onion to a baking tray. Drizzle on the oil and honey ensuring that each parsnip is covered. Roast in oven for 30 mins until soft.

Allow parsnips and onions to cool (I left them over night to thoroughly absorb the honey and oil).

Place parsnips and onion and any 'juice' left in baking tray in large pan. Add chopped onion, chopped chilli and one garlic clove. Warm this gently, then add stock.
Bring pan to the boil, then leave to simmer until parsnips are 'floppy'.

Leave to cool, whizz up in a liquidiser then gently reheat adding a little more water if its too thick. Before serving swirl in a spoon of natural yoghurt.

Enjoy!!!!

Summary: Parsnip perfection in a bowl