Honeyed Parsnip Soup SPEEDY SUPPERS

We have undeniably moved into soup season, and this week, we’ve got a honeysweetened parsnip soup to keep you warm.

The parsnips are balanced nicely by the bacon, which you can of course omit if you’re cooking for vegetarians. The finely chopped toasted hazelnuts add a delicious Serves 2 Prep Time: 15 minutes Cooking Time: 40 minutes

INGREDIENTS

1 tablespoon of olive oil 4 parsnips 2 rashers of bacon 1 onion 2 cloves of garlic 1 tablespoon of honey 750ml of vegetable stock Salt Pepper Handful of hazelnuts Fresh parsley

METHOD

1. Heat the olive oil in a large heavy-based pot over a medium to high heat.

2. Peel and roughly chop the vegetables. Finely chop the bacon. Gently fry the bacon, texture to this bowl of warming soup.

With our spaghetti recipe this week, we’re giving a nod to the Christmas season that has come upon us, without losing the run of ourselves too much.

The blue cheese, cranberry and sage gives this speedy supper a distinctly seasonal feel. parsnips and onion in the hot oil for 10 minutes. Add the peeled cloves of garlic and fry for a further three minutes.

3. Add the honey and pour in the vegetable stock into the pot and bring to a gentle simmer. Cover and simmer for 15 to 20 minutes, or until the vegetables are soft.

4. Meanwhile, slice the hazelnuts in half. Dry toast them in a small frying pan over a medium heat until browned, but be careful not to burn them.

5. Blitz the soup with a handheld blender. Season with salt and pepper, to taste.

6. Finely chop the hazelnuts and add half to soup. Serve soup with the rest of hazelnuts, an extra drizzle of honey and chopped parsley scattered on top.