Creamy roast Jerusalem Artichoke and Parsnip soup
Delight in a creamy, roasted Jerusalem Artichoke and Parsnip soup perfect for winter dinners. Easy to make and even easier to enjoy! [40 min] #Soup #Vegetarian #MealPrep
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Cooking tools:
- Immersion blender
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pot
- Ladle
- Measuring cup
- Serving bowl
- Airtight container
- Freezer
Ingredients
- 400g Jerusalem artichokes
- 300g parsnips (about 2 large parsnips)
- 1 onion
- 3 garlic cloves
- 2 x tsp of fresh thyme leaves
- 200ml whole milk
- 600ml vegetable stock
- handful fresh parsley (optional - for garnish)
- 2 tablespoons olive oil (for roasting)
- 2 tbsp pinenuts. (optional - for garnish)
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