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Roasted parsnip soup with honey and salted granola

Ingredients: for 2 people

 

For the soup:

  • 500 g parsnips
  • 1 onion
  • 15 cl single cream
  • About 30 cl vegetable stock
  • 1 tsp. honey 
  • 1 tsp. curry powder
  • Olive oil
  • Salt, pepper

 

For the salted granola:

  • 100g rolled oats
  • 80 g crushed hazelnuts
  • 60 g pumpkin and sunflower seeds
  • 30 g golden linseed
  • 3 tbsp. olive oil
  • 1 pinch of coarse salt & some pepper
  • 1 pinch chilli powder
  • 1 tsp. curry powder
  • 1 tbsp. honey 

 

Method:

 

To make the granola:

Tip: You can make this the day before or a few days before and store it in one of our Curver food boxes.

 

Preheat the oven to 180 °C.

Mix all the ingredients together in a Curver mixing bowl. Spread the granola out on a baking tray lined with parchment paper and bake at 160 °C for 20 minutes. After 10 minutes, remove the baking tray from the oven and stir the granola before continuing to bake. This will ensure even cooking.
Allow to cool completely before storing in an airtight Curver container.

Leave the oven on if you want to continue to make the soup recipe the same day.

 

 

Wash, peel and roughly dice the parsnips. Place the vegetables on a baking tray lined with parchment paper. Add a drizzle of olive oil, honey and a little curry powder.

Season with salt and pepper and bake for 30 minutes at 180 °C, until the vegetables are golden brown and tender.

Meanwhile, peel and finely chop the onion. Brown the onion in a little olive oil until caramelised in a saucepan that can hold the cooked parsnip. Add the cooked parsnips and cover with the stock. Cook for 10 minutes.

 

Then blend (using a blender or hand blender) the contents of the pan with the cream (depending on the desired consistency). Adjust the seasoning if necessary.

 

Fill your two Curver food containers and cool before putting in the fridge.

When you're ready to eat, heat your soup directly in your Curver food container, and add some salted granola as a topping for extra crunch!

 

Enjoy your meal