Detailed step-by-step description of how to cook the dish "Roasted carrot and parsnip soup". Try it by all means
- Preheat oven to 180°C. Place parsnip and carrot on a baking tray lined with non-stick baking paper. Sprinkle with brown sugar, salt and pepper and drizzle with the oil.
- Cook parsnip and carrot for 35 minutes or until soft and golden brown. Remove and allow to cool for 10 minutes, then place in a blender or food processor and blend until smooth.
- Place the parsnip and carrot puree in a large saucepan and add the stock and 2 cups of water. Bring to a high simmer over medium-low heat and cook for 5 minutes or until heated through.
- Meanwhile, heat the extra oil in a small non-stick frying pan over medium-high heat. Add the sage leaves and fry until crisp and golden. Remove and place on paper towel.
- To serve, ladle soup into bowls and top with the sage leaves and cracked black pepper.
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