Parsnip and Garlic Soup


750g parsnips, peeled and chopped

1 onion, peeled and chopped

1 tbsp olive oil



1.5 litres of chicken stock

3 garlic bulbs

60g sour cream

Wild Wheat sourdough


Preheat your oven to 200C.

Place the parsnip, onion and garlic bulbs on an oven tray. Drizzle with the olive oil, sprinkle with salt and pepper and toss to coat. Cook for 30 minutes.

Place the parsnips, onion and stock in a large pot. Squeeze the garlic from the skin of two of the bulbs and add to the pot.

Using a hand-held stick blender, blend until smooth.

Place over high heat, stir through the sour cream and cook for 2 minutes.

Squeeze the remaining garlic from the skin and stir half through the soup.

Toast the Wild Wheat sourdough and serve with the soup.


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