Spicy Parsnip and Sage Soup

Directions

1. Step 1

   Make ahead

   Step ingredients

   • 1 piece Onion Roughly chopped
   • 2 piece Parsnip Roughly chopped
   • 1 tbsp Chilli flakes
   • 50 ml Olive oil

   Actions

   • Saute · 10 min · Until soft but not colored

   Heat the olive oil in a soup pan over a medium heat, then cook the onion, chili and parsnips for 10 minutes, or until softened but not coloured.

   

2. Step 2

   Make ahead

   Step ingredients

   • 1 piece Bay leaf
   • 420 g Cannellini beans, canned Drained
   • 1 sprig Sage Roughly chopped
   • 1,000 ml Chicken stock, prepared

   Actions

   • Simmer · 5 min · Until really soft

   Add the bay leaf, beans, sage and stock, stir and simmer for 15 minutes.

   

3. Step 3

   Make ahead

   Step ingredients

   • 1 piece Parsnip Thinly sliced lengthwise
   • 2 sprigs Sage Leaves picked
   • 2 tbsp Olive oil

   Actions

   • Roast · 5 min · Until crispy but not yet burned

   For the crispy parsnips, preheat the oven to 200ºC. Brush the parsnip slices and picked sage leaves with olive oil. Roast for 5 to 10 minutes, or until crispy. Keep an eye on them as they can burn quickly.

   

4. Step 4

   Use output from step 2

   Make ahead

   Actions

   • Blend · 5 min · Until smooth

   Discard the bay leaf from the soup, then blitz it with a stick blender until smooth, add extra stock or water if too thick.

   

5. Step 5

   Use output from steps 3 and 4

   Step ingredients

   • 4 drizzle Olive oil

   Fill bowls with the soup, top with the crispy parsnips and sage leaves and a drizzle of olive oil.