Maggie Beer

Roasted Parsnip Soup

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Step 1: Preheat oven to 200C.

Step 2: Toss parsnips, garlic, red onion, rosemary and apple with Extra Virgin Olive Oil and season with salt and pepper.

Step 3: Place in a large roasting tray and roast for 30 minutes or until all vegetables are golden and have softened. Remove the woody rosemary stems.

Step 4: Pour the Verjuice over the vegetables in the roasting tray and return to the oven for another 5 minutes until slightly burnished.

Step 5: Transfer the roasted vegetables to a saucepan. Add the Chicken Stock and cream and bring to the boil.

Step 6: Reduce the temperature and simmer for 10 minutes adding salt and checking the seasoning.

Step 7: Using a stick blender, blend the contents of the saucepan and thin the mixture with extra Chicken Stock if too thick.

Step 8: Adjust seasoning and serve with a dollop of cream fraiche and a sprinkle of chopped parsley.


  1. 800g 10 parsnips peeled and chopped
  2. 6g 1 clove garlic peeled and finely sliced
  3. 80g 1 red onion peeled and cut into quarters
  4. 170g 1 granny smith apple peeled, cored and cut into segments
  5. 5g 1 tspn sea salt flakes
  6. 240ml 1 cup Verjuice
  7. [unknown amount] 4 cups Chicken Stock
  8. 240ml 1 cup pouring cream
  9. 120ml 1/2 cup creme fraiche
  10. 1 tbpsn flat leaf parsley chopped

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