Soup glorious soup

I made this parsnip and lemon soup for some friends a few weeks ago and it was raved about so it seemed only right to make myself a batch of it for lunches this week ( and to also save me the effort of emailing them all the recipe!)

The proper recipe and instructions come from my favourite soup recipe book....

The real ingredients list says:

6 parsnips roughly diced

2 tablespoons olive oil

1 small onion

1 lemon - zest of

quarter of a vanilla pod, seeds removed

625 ml vegetable stock

185ml milk

I've adapted it a little bit as I think the vanilla makes it a bit too sweet and adding only one lemon is a bit wimpy as far as my taste buds are concerned.

So here goes with my version....

Preheat the oven to 190'c / 375'f/ gas 5

Peel and roughly chop approx 1kg of parsnips...

 

Toss them in a table spoon of olive oil and pop in the over for approx 20 minutes till softened and slightly browning...

Chop the onion and sweat it in another tablespoon of olive oil...

 

Add the lightly roasted parsnips and the vegetable stock, bring to the boil and simmer for 10-15 minutes to ensure parsnips are cooked through..

Once its cooked, blend until smooth...

 

NOW its time to add the lemon...

...I prefer full on lemon, juice and zest of two lemons, and if its still a bit thick, which today's was thin it by adding some milk...

 

If you're serving straight away re-warm it through, alternatively put that tuperware collection to full use and pot it up for freezing and taking to work for lunch later in the week.

yummmy nom nom nom......