Winter Warming Spicy Roasted Parsnip Soup

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Winter Warming Spicy Roasted Parsnip Soup

Eating seasonally, when produce is packed full of flavour, is without a doubt the best way for you to enjoy food at its best. Each month we will be highlighting what’s in season and also share one of our favourite recipes using some of these great ingredients. We hope that it’ll inspire you to get in the kitchen, start cooking and ultimately support great British food.

This month’s recipe:

Parsnip season begins soon after the first frost and lasts until early March. Many households across the UK choose to grow their own parsnips due to them been incredibly easy to maintain and can be left on the garden until they are needed for a recipe, the longer the parsnip is in the ground the sweeter the flavor. Sow you parsnips in the spring time and they will be ready in the autumn.

If you choose to purchase your parsnips from markets or supermarkets, make sure you select fresh, firm, fleshy, medium size, even surfaced parsnips and avoid long, thin, and tail like roots.

Parsnips can be eaten raw but are usually preferred cooked and add rich flavor to soups, casseroles and stews. They have similar characteristics to carrots but hold a much sweeter flavor, as with carrots parsnips can be baked, boiled, pureed, roasted, fried or steamed. 

High in vitamins and minerals the parsnip is a rich source of potassium to keep your heart healthy.

 Spicy roasted parsnip soup is packed full of flavor and a hearty treat on cold evenings, why not make a large batch, transfer into flasks and serve at your bonfire night celebrations.

Spicy roasted parsnip soup http://bit.ly/1amvOjZ

Other seasonal delights include:

Vegetables: Beetroot, Parsnips,

Fruit: Apple, Cranberries, Passion fruit, Satsuma  

Fish & Shellfish: Turbot

Meat & Game: Goose, Turkey, Venison

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