Honey Roasted Parsnip Soup
- 1tbsp vegetable oil
- 2 large onions, sliced
- 4 large parsnips, peeled and sliced
- 2 medium carrots, peeled and sliced
- 1 vegetable stock pot
- 100ml water
- 250g Carnation Cook with it!
- 15ml honey
Preheat the oven to 200°C (180°C with fan) gas mark 6.
Scatter the onion and root vegetables over a roasting pan and drizzle over with the vegetable oil, give a shake to coat. Pour over the honey and place in the oven, bake for 20 minutes until golden and soft.
Remove from the oven and put vegetables into a blender. Add the stock pot, water and Carnation Cook with it! and blend until smooth.
Pour into a saucepan and bring to a slow simmer before serving.
Recipe courtesy of Carnation