Parsnip and Garlic Soup

Deliciously rich in flavour, our parsnip and garlic soup is the perfect dish for cooler nights.

Parsnip and Garlic Soup

Serves 4

Ingredients

750g parsnips, peeled and chopped
1 onion, peeled and chopped
1 tbsp olive oil 
Salt
Pepper
1.5 litres of chicken stock 
3 garlic bulbs 
60g sour cream
Wild Wheat sourdough

Method

Preheat your oven to 200C.
Place the parsnip, onion and garlic bulbs on an oven tray. Drizzle with the olive oil, sprinkle with salt and pepper and toss to coat. Cook for 30 minutes.  
Place the parsnips, onion and stock in a large pot. Squeeze the garlic from the skin of two of the bulbs and add to the pot. 
Using a hand-held stick blender, blend until smooth.
Place over high heat, stir through the sour cream and cook for 2 minutes. 
Squeeze the remaining garlic from the skin and stir half through the soup. 
Toast the Wild Wheat sourdough and serve with the soup.


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