When the weather starts to turn there’s nothing more warming than a bowl of soup. For me , the introduction of soup at lunchtime always signals Autumn which is my favourite season.
Full of honey and parsnip sweetness this soup really warms the soul. It’s also good for the waistline as it’s literally full of veggie goodness. You can of course add a swirl of double cream to make it a bit more luxurious but I’ll leave that thought with you.
2 vegetable stock cubes
6 parsnips – peeled and chopped
1 medium onion
1 tablespoon olive oil
Salt and cracked black pepper to season
1 tablespoon honey
Put your parsnips into the stock and bring to the boil. Continue to simmer gently until softened.
Meanwhile, pan fry your diced onions in the olive oil.
Add your onions and your honey to the parsnips and stock.
Season with salt and cracked black pepper.
Remove from heat and allow to cool slightly, blend fully to ensure a silky, smooth consistency. Have a little taste to see if you want to add any more seasoning or a dash more honey. Enjoy with bread and butter or just as it is.
Tip: Honey has long been used for medicinal purposes. It has similar antioxidant levels to apples, spinach, oranges and strawberries.