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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
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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.
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