Roast parsnip and rosemary soup

Ingredients

• 600g/1lb 5oz parsnips, peeled and roughly chopped
• 4 tbsp olive oil
• 50g/1¾oz butter
• 225g/8oz onion, thinly sliced
• 1 tbsp dried rosemary
• 2 vegetable stock cubes
• 750ml/1¼ pint milk
• 750ml/1¼ pint water
• salt and freshly ground black pepper

Method

1. Preheat the oven to 200C/400F/Gas 6.

2. Place the parsnips on a roasting tray with half the olive oil and toss to coat.

3. Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside.

4. Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes.

5. Add the roasted parsnip and the remaining ingredients. Bring to the boil.

6. Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.

7. Transfer to a blender and pulse until smooth.

8. Season to taste with salt and freshly ground black pepper.