Serves 4


  • 1 onion, diced
  • pinch of chilli flakes, optional
  • 2 garlic cloves, minced
  • 500g parsnips, peeled and diced
  • 1 medium sized potato
  • 1 litre vegetable stock
  • 1 tablespoon honey
  • salt and pepper, for seasoning


  1. Put a drizzle of olive oil in a large pan over a medium heat
  2. Add the onions, chilli flakes and garlic and sauté for 5 minutes
  3. Stir in the potato, parsnips, stock and honey
  4. Bring to the boil and simmer for 25 minutes or until the vegetables are tender
  5. Season with salt and pepper
  6. Blend until smooth

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