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  1. Recipes for the latest food trends in New Zealand

Roast parsnip and sausage soup

Roast parsnip and sausage soup – Recipe

Pork sausage perfectly compliments the sweetness of roasted parsnip in this delicious creamy soup.

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Ingredients per serve

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Method

Pork sausage perfectly compliments the sweetness of roasted parsnip in this delicious creamy soup.

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Preparation

  1. Method

    • Toss parsnips in fennel seeds and oil. Season. Transfer to a baking tray with whole garlic head. Roast in combi oven 160 degree Celsius until very soft. Cover if becoming too brown.
    • Combine KNORR Chicken Booster in a large pan with 10 cups boiling water over medium heat. Stir until dissolved, take off heat and cool slightly.
    • Remove garlic cloves from skins. Blend garlic and parsnips with chicken stock until smooth. Adjust seasoning. Keep warm.
    • Cook sausages until golden. Drain and slice.
    • To serve, transfer soup to serving bowls, top with sausage and serve with crusty bread.
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