Parsnip and mustard soup with parmesan crisps

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 3 parsnips, unpeeled, cut into 2cm pieces
  
• 3 cups 2cm-cubed Desiree potatoes
  
• 1 tablespoon olive oil
  
• 1 onion, coarsely chopped
  
• 2 reduced-salt vegetable stock cubes, crumbled
  
• 1 cup skim milk
  
• 2 tablespoons wholegrain mustard, or to taste
  
• ¼ cup chopped fresh chives
  
• ½ cup finely grated parmesan
  
• 4 slices toasted wholegrain bread, to serve

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Instructions

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1. Preheat oven to 180°C. Line a baking tray with baking paper. Boil 1 litre of water in the kettle.
2. Place parsnips and potatoes in a microwave safe bowl with 1/2 cup cold water. Cover and cook on high for 12 minutes, or until tender. Drain.
3. Meanwhile, in a large saucepan heat olive oil over a medium-high heat. Gently fry onion for 3 minutes, or until soft. Add stock cubes, milk, mustard and 1 litre boiling water. Bring mixture to the boil, then reduce heat to medium-low and simmer, uncovered, for 5 minutes.
4. On the prepared tray place 4 heaped tablespoons parmesan, about 5cm apart. Flatten slightly. Bake for 5 minutes, or until cheese turns golden. Set aside to slightly cool on tray.
5. Add parsnip and potato to milk mixture. Blend soup with a stick blender, until smooth. Return to the boil, if needed. Divide soup among 4 serving bowls, garnish with chives and serve with parmesan crisps and toast.

Variations

Make it gluten free: Use gluten-free bread and check mustard and stock are gluten free.

Nutrition info (per serve)

Calories 385 cal

Kilojoules 1610 kJ

Total fat 9 g

Saturated fat 3 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Oct 2017

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