Caramelised parsnip soup with horseradish recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp vegetable oil
• 5 large parsnips (about 1.2kg), peeled and cut into 2-3cm dice
• 1 onion, finely sliced
• 1 bay leaf
• 1.2 litres hot vegetable stock (use GF stock if required)
• 400ml whole milk
• 100g Greek yogurt
• 2 tbsp creamed horseradish
• ½ x 20g pack chives, chopped
• extra-virgin olive oil, for drizzling