Roast Parsnip and Chestnut Soup

 

Ingredients

• 1 tsp olive oil

• 4 large parsnips

• 1 onion

• 2 cloves garlic

• 400 ml skimmed milk (or non-dairy alternative)

• 1 low-salt stock cube (veggie or chicken)

• 180 g cooked chestnuts

Directions

• Preheat your oven to 180°. Peel and dice the parsnips into 2cm chunks and drizzle with a little olive oil, roast them for 15 minutes until tender.
• While the parsnips cook, peel and chop the onion and peel and finely chop or grate the garlic.
• In a large saucepan sauté the onion in a splash of water for 5 minutes until soft, add the garlic and cook for a further 2 minutes (add more water if needed).
• Once the parsnips are cooked, add them to the saucepan along with the rest of the other ingredients (milk, stock cube & cooked chestnuts) and bring to a boil. Once boiling, reduce the heat and simmer for 20 minutes.
• Using a blender (handheld works best), blitz everything together until smooth, serve and enjoy!

https://heartresearch.org.uk/festive-roasted-parsnip-chestnut-soup/