Roasted carrot and parsnip soup

Roasted carrot and parsnip soup

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The ingredient of Roasted carrot and parsnip soup

  1. 1 parsnip, washed, trimmed and halved lengthways
  2. 1 kg carrots, washed, trimmed and halved lengthways
  3. 2 teaspoons brown sugar
  4. salt and cracked black pepper
  5. 2 tablespoons olive oil
  6. 4 cups (1 litre) Massel chicken style liquid stock or vegetable liquid stock
  7. 2 tablespoons olive oil, extra
  8. 1/4 cup sage leaves

The instruction how to make Roasted carrot and parsnip soup

  1. Preheat oven to 180u00b0C. Place parsnip and carrot on a baking tray lined with non-stick baking paper. Sprinkle with brown sugar, salt and pepper and drizzle with the oil.
  2. Cook parsnip and carrot for 35 minutes or until soft and golden brown. Remove and allow to cool for 10 minutes, then place in a blender or food processor and blend until smooth.
  3. Place the parsnip and carrot puree in a large saucepan and add the stock and 2 cups of water. Bring to a high simmer over medium-low heat and cook for 5 minutes or until heated through.
  4. Meanwhile, heat the extra oil in a small non-stick frying pan over medium-high heat. Add the sage leaves and fry until crisp and golden. Remove and place on paper towel.
  5. To serve, ladle soup into bowls and top with the sage leaves and cracked black pepper.

Nutritions of Roasted carrot and parsnip soup

calories: 276.045 calories
calories: 20 grams fat
calories: 3 grams saturated fat
calories: 17 grams carbohydrates
calories: 15 grams sugar
calories:
calories: 3 grams protein
calories:
calories: 1123.19 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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