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
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!