Soup Recipe by Caitriona Barron

Roast Parsnip, Garlic and Butter Bean Soup by Caitriona Barron, Tried Tested Tasted.



350g chopped parsnip

4 cloves of garlic in skins

1 onion cut in quarters

2tbs olive oil

Salt pepper

1/2 cup of cream

1 litre vegetable or chicken broth




Mix the onion, parsnip, garlic, salt,  pepper and oil and place these on a roasting tray and roast according to Whirlpool 6th sense oven. If you don’t have a Whirlpool 6th Sense Oven, roast as normal in your own oven.

Once cooked, place these in a blender with butter beans and broth and purée. If this is too thick and add a little more broth.

Stir in the cream and blend again.

Heat on medium stove setting once hot serve with a herb oil*


*For herb oil I blended a handful of parsley and basil with enough oil to cover herbs and a little lemon juice.


In a hurry? Why not try the Morphy Richards Soupmaker which will have delicious hot soup in 21 minutes!