zoom Roasted parsnip & carrot soup with kale crisps
  • Save to your scrapbook
  • Save to your scrapbook

    Roasted parsnip & carrot soup with kale crisps

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Roasted parsnip & carrot soup with kale crisps

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes

    Serves: 4-6


    500g essential Waitrose Parsnips
    300g carrots
    1 tbsp maple syrup
    3 tbsp olive oil
    150g pack pentland brig kale, stalks and leaves separated
    2 onions, roughly chopped
    2 garlic cloves, crushed
    2 tsp ground cumin
    500ml fresh vegetable stock
    1-2 tbsp lemon juice
    4 tbsp non-dairy yogurt alternative


    1. Preheat the oven to 200°C, gas mark 6. Trim and peel the parsnips and carrots, then cut into 3cm chunks. Toss with the maple syrup and 1 tbsp oil, then spread out on a parchment- lined baking tray. Season and roast for 20 minutes.

    2. Meanwhile, heat another 1 tbsp oil in a large saucepan over a medium heat. Chop the kale stalks, then add to the pan with the onions, garlic and a pinch of salt. Cover with a lid and cook gently for 12 minutes, stirring occasionally. Remove the lid, add the cumin and cook, uncovered, for another 3 minutes. Tip in the roasted parsnips and carrots, stock and 750ml water; bring to the boil, then simmer for 10 minutes.

    3. Meanwhile, turn the oven down to 160°C, gas mark 3. Tear the kale leaves into 4-5cm pieces. Toss with the remaining oil and a few drops of lemon juice. Season and spread over a baking tray. Roast for 12-15 minutes, turning halfway.

    4. In a blender, whizz the soup with 1 tbsp lemon juice until smooth. Add a splash of water to loosen if needed, then reheat. To serve, swirl in a dollop of non-dairy yogurt alternative; top with the kale crisps and some black pepper. 

    Cook's tip

    Roasting the parsnips and carrots first intensifies their flavour and brings out their natural sweetness.

    Your recipe note

    Edit your recipe note

    This recipe appeared within the December 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores


    Average user rating

    4 stars