Parsnip and Sweet Chestnut Soup

This soup is filled with sweeter-tasting vegetables, with warming and nourishing qualities.

Ingredients

  • 2 medium onions finely sliced

  • 3 cloves garlic finely sliced

  • 2-4 tbsp olive oil

  • 350 g parsnips

  • 350 g sweet potatoes

  • 100 g chestnuts (vacuum-packed)

  • 1 pinch salt

·         1 pinch black pepper

  • 10 sprigs fresh thyme leaves stripped or 12 tsp dried thyme

  • 1.5 litre vegetable stock

 Method

1. Add 2 tbsp oil to a medium-sized pot and put on a low heat. Add the onions and cook for about 5-8 minutes, stirring occasionally, then add the garlic and cook until all softened.

2. While the onion is cooking, finely chop the parsnip and sweet potato. Add to the pan with most of the thyme leaves and a pinch of salt and pepper and sweat for 5 minutes.

3. Stir in the coarsely chopped chestnuts and veg stock. Bring to the boil, then reduce the heat down to a simmer for a further 15 minutes, until the parsnips and sweet potatoes are cooked through.

4. Remove from the heat and blend until smooth. Taste and add more salt and pepper if you think it needs it. Ladle into warmed bowls and garnish with the remaining thyme leaves.

 Serves 4

SoupsNeantog Farmsoups