25/09/2026
Comfort in a Bowl: Parsnip Soup with Parmesan Croutons. 😍
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Ingredients:
40 g butter
3 tbsp olive oil
2 parsnips, peeled and diced
2 sticks celery, diced
2 medium carrots, peeled and diced
2 garlic cloves, minced
1 medium potato, peeled and diced
1 small onion, diced
1 sprig fresh rosemary
1 bay leaf
2.5 cm (1 inch) piece of fresh ginger, peeled and finely diced
½ tsp ground nutmeg
1 litre vegetable stock
Small bunch of parsley
50 ml fresh cream
Salt and freshly ground black pepper
For the Parmesan Croutons:
2 slices white sliced pan, cut into cubes
2 tbsp olive oil
3 tbsp finely grated Parmesan
Pinch of salt
Method:
Melt the butter with the olive oil in a deep casserole pot over a medium heat.
Add the parsnips, celery, carrots, garlic, potato, onion, rosemary and bay leaf. Season with a little salt and pepper and stir everything together.
Place a sheet of parchment paper directly over the vegetables, reduce the heat to low and gently sauté for 5–10 minutes, stirring occasionally and taking care not to let the vegetables brown or burn.
Add the ginger and nutmeg and cook for a further 1 minute.
Pour in the vegetable stock and bring to a gentle simmer. Cover and cook for about 20 minutes, or until all the vegetables are completely tender.
Remove the rosemary sprig and bay leaf. Pour in the cream and add the parsley and blitz until smooth and creamy.
Taste and adjust the seasoning with salt and freshly ground black pepper.
Parmesan Croutons
Preheat the oven to 180°C fan / Gas 6.
Place the bread cubes on a baking tray, drizzle with the olive oil and season lightly with salt. Toss until evenly coated.
Bake for 8–10 minutes, turning halfway through, until crisp and golden.
While still warm, toss the croutons with the grated Parmesan.
Ladle the hot soup into bowls and finish with a generous scattering of Parmesan croutons.
