Roast Parsnip Soup

A warming soup which can be made with leftover roast parsnips from the Christmas feast or Sunday lunch. Quick and easy, this is delicious as a packed lunch from a thermos served with Ryvita Multi-Seed Thins.

Ingredients

• RYVITA^® Multi-Seed Thins
• 1 large onion, chopped
• 25g butter
• 2-300g leftover roast parsnips, chopped
• 500 ml turkey, chicken or vegetable stock
• Salt and pepper to taste

Method

Soften the onion in the butter over a low heat until translucent. Add the chopped parsnips and fry gently for a 4-5 minutes. Add the stock and simmer gently for 5 minutes. Puree the soup in a blender or food processor and season with salt and pepper to taste. Reheat to serve but take care not to boil as this impairs the flavour.

Serve as a packed lunch from a thermos with Ryvita Multi-Seed Thins

Alternative ideas: for a dinner party you can serve the soup with Parmesan croutons. A little cream may be added before serving if desired, or swirled in as a garnish with chopped parsley.