When parsnips were seasonal, I’d eagerly await their arrival simply for this roasted parsnip soup. The natural sweetness of the parsnips mingling with the added depth of the honey and brought together with the fiery mustard
I prefer to make this soup the day before so the flavours have time to mix.
Preheat the oven to 180 degrees Centigrade. Quickly give the peeled and cubed parsnips a roll around in some oil and pop onto a roasting tray. Drizzle the parsnips with honey and put into the oven for about 30 minutes until soft and browned.
In a large saucepan, add the oil and butter and over a medium heat, soften the onions for about 5 minutes.
When the parsnips are done, add them into the pan with the onions, add the stock and mustard and bring to a boil before simmering for about 10 minutes. Taste and season.
Cool slightly and pass through a blender or use a hand tool. The soup should be fairly thick. At this point you can fully chill the soup and store in the fridge until ready
Warm the soup through before serving and top with a swirl of cream in the bowls