You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
This comforting soup has a great balance of flavour with natural sweetness from parsnips and carrots, a bit of spice from crushed chillies and woody fragrance from fresh rosemary. Simple to make, the veg is roasted first before being blended with stock for a creamy texture. Finish with a root veg crisp garnish for added crunch. See method
of the reference intake
Cook’s tip: To check when the oil is hot enough to fry the parsnip and carrot ribbons, drop a strip into the oil. If it sizzles straight away then it’s ready.
See more Christmas recipes
Before you comment please read our community guidelines.