England / Appetizers

Roasted parsnip soup

Name: Roasted parsnip soup
Prep time: 15 min
Cook time: 40 min
Yield: 4 portions
Cuisine: England
Ingredients: 500 g parsnips, peeled and diced; 1 onion, sliced; 1 tbsp olive oil; 700 ml vegetable stock; 100 ml milk; 0.25 tsp ground nutmeg

Sweet roasted parsnips blended into a smooth starter soup.

Prep15 min

Cook40 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 200°C. Toss parsnips and onion with oil on a tray.
Roast 25–30 minutes, turning once, until tender and lightly golden.
Transfer to a saucepan with stock and nutmeg and simmer 10 minutes.
Blend with an immersion blender or according to hot-liquid blender instructions. Stir in milk, reheat gently and adjust seasoning.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Milk; check stock. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 160 kcal
Protein: 3.2 g
Carbs: 27.4 g
Fat: 4.9 g
Fibre: 6.6 g
Total sugar: 9.0 g
Sodium: 550 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it