Piccolo Parsnip, Feta and Rosemary Soup

post_fetaparsnipsoup
Timings

Preparation time Not specified

Cooking time Not Specified

Ingredients

4 tbsp olive oil
500g Piccolo parsnips, washed, trimmed and cut into chunks
1 large onion, peeled and diced and cut into chunks
1 litre chicken or vegetable stock
1-2 tbsp rosemary leaves, finely chopped
Squeeze lemon juice
75g feta cheese, cut into small cubes
Olive oil, to drizzle
Sea salt and black pepper
Sprigs of rosemary, to garnish

Method:

Heat the oil in a large saucepan, add the Piccolo parsnips and onion, sweat in the oil over a low heat for 5 minutes, making sure that the piccolo and onion, do not colour. Season well and then add the stock and rosemary and bring to the boil, simmer the soup until the Piccolo are tender, this will take 10-12 minutes. Pour the soup into a food processor and liquidise until smooth. Pour back into a clean pan, season, add a squeeze of lemon juice and heat until barely simmering. If the soup is too thick add more stock to obtain desired consistency.

Serve in bowls and top with the cubes of feta cheese and drizzle with olive oil and a twist of black pepper and a sprig of rosemary or chopped rosemary leaves. This soup tastes divine.

 

Nutritional Information: Per serving (based on serves 4)

293kcal, 5.9g protein, 20.1g fat, 5.3g saturates, 20.8g carbs, 11.3g sugar, 6.6g fibre, 4.4g salt