This paprika parsnip soup makes the perfect soup for the winter months. The parsnips give it a nice sweet flavour, where the paprika gives it a nice kick to warm you up.
Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
Yield:4 People 1x
Category:Soup
Cuisine:English, Starter
Scale
Ingredients
1 glug oil
30 grams unsalted butter
1 whole Onion (finely chopped)
3 cloves garlic (chopped)
1 litre of Vegetable stock
500 ml milk
7 Parsnips
2 tsp smoked paprika
Pinch Salt & Pepper
Instructions
In a saucepan heat the oil and butter until the butter has melted
Add the onions and garlic and stir
Cook until the onions are soft and translucent
Pour in the vegetable stop and the milk, stir to combine
Chop 6 of the parsnips into 1 inch pieces and put into the saucepan
Cook until the parsnips are soft
Peel the remaining Parsnip into crisps and place on a tray
Sprinkle with salt and put into a pre-heated oven at 180 degrees.
Cook the parsnip crisps until brown and crispy
Remove crisps from the oven and place on the side to cool
Once parsnips in the soup are soft, use a hand blender and blend until smooth.
Season with salt and pepper
Add 2 tsp of smoky paprika and stir until all fully mixed in
Spoon soup into bowls and sprinkle paprika on the top
Garnish with the parsnip crisps and serve
Notes
Don’t worry if you think the milk is curdling or separating from the oil. When you use the blender it will mix it all together.