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Roasted Parsnip & Red Pepper Soup recipe

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
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Customer recipe by Rhian
Added 57 months ago

I used my orchard vouchers for winter vegetables to buy some parsnips and make this hearty soup as we are trying to shift some Christmas pounds

Heat oven 200 degrees C and prepare a roasting tin.

Peel parsnips and chop into chunks, deseed pepper and cut into chunks and peel and quarter onion. Place in roasting tin and sprinkle over some olive oil, roll the veg around in the tin to ensure they are coated and roast in the oven for about 20 - 25 mins

Finely chop chilli and garlic add to pan with small amount of olive oil and soften then add the roasted vegetables and the vegetable stock. Bring to the boil and then simmer for 5 mins

Add salt and pepper, and then blend with a hand held blender to a smooth consistency. Simmer for a further 5 mins and serve.

Add additional water or stock if you prefer a thinner consistency to your soup

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1 kg Parsnips
  • 2 Red Peppers
  • 3 cloves garlic
  • 1 red chilli
  • 400 ml Vegetable stock
  • 1 Large onion
  • tablespoon vegetable or olive oil

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