Posted on December 28, 2017 by Tracy Giles
It’s a grey and wet afternoon, snow, rain, drip, drip, drip. After six weeks in the Caribbean this is particularly depressing. I was very frugal with purchasing Christmas treats and now all there is in the house is pretty much parsnips and kale. Ahh, but wait …
Pop the parsnips into boiling water for 3 minutes, then drain.
Lay them on a baking tray, drizzle with olive oil, sprinkle some parmesan cheese on them, and bake at 400F for 30 minutes
Gently cook chopped onion in some butter – I had a bit of garlic butter left over. Once soft, cook in 2 tablespoons of flour.
Add vegetable stock and the roasted parsnips – don’t forget to scrape in all the little roasted cheesy bits. Bring to a boil, then simmer gently for 10 minutes.
Meanwhile, rip up some kale, massage with olive oil, put in a single layer on a baking tray, season with salt, smoked paprika and nutritional yeast. Bake at 300F for 25 minutes.
Blend the soup – I used a hand blender – add a splash of cream and some more parmesan cheese. It’s Christmas, I didn’t say this recipe was super healthy.
… and settle down by the fire to scoff. Maybe a little chilled oaky Chardonnay.