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Creamy Parsnip and Rosemary Soup

The creamiest parsnip and rosemary soup. Very easy to make and tastes like pure comfort. Serve with big chunks of toasted bread and olive oil. Yum!
Prep time: 10 minutes
Cook time: 20 minutes
4 servings
4.34 from 3 votes

Ingredients

  • 500 grams organic parsnips
  • 2 tbsp olive oil
  • 1 large onion roughly chopped
  • 1 tbsp olive oil
  • 1 tsp fresh rosemary chopped
  • 2 cloves garlic sliced
  • 2 pints veg stock
  • 4 tbsp coconut cream
  • 2 tsp sea salt
  • Twist black pepper
  • 50 grams hazelnuts

Instructions

  • Chop up the parsnips and add them to a baking tray with the olive oil, sea salt and pepper. Toss to coat and the roast for 40 mins on a medium heat.
  • Fry the chopped onion in a large saucepan on a low heat for approx 8 minutes until soft and browning. Add the garlic and rosemary and for a further few minutes.
  • Add the roasted parsnips and 1 pint of veg stock to the saucepan and bring to the boil.
  • Reduce the heat and simmer for 5 minutes.
  • Blitz with a hand blender or transfer to your food processor to blitz, then pour back into the saucepan.
  • Stir in the coconut cream and season generously.
  • Quickly toast the hazelnuts in a dry pan on a medium heat for a few minutes until browning.
  • Top with the hazelnuts and springs of rosemary.
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