Roasted parsnip and Parmesan soup from Book of Soups: New, Old & Odd Recipes by New Covent Garden Food Company

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Notes about this recipe

  • gillsil on October 12, 2025

    I’ve now made this quite a few times and in fact I’m serving it to friends at a supper party tonight, Now I find it an easy recipe with delicious results and I don’t think it needs any cream as the Parmesan in the soup makes it creamy enough.

  • gillsil on January 01, 2019

    I had a bag of frozen parsnips left over and this recipe was a great use for them. The method of roasting the parsnips with Parmesan made the most delicious roast parsnips ever and I almost ate them all there and then! But hubby loves soup so I carried on and it was really delicious. The method was a bit involved but I will make it again. The supermarket was out of double cream so I used Greek yoghurt thinned with an equal amount of milk. This worked but I’m not sure it actually needed the extra creaminess.

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