Roasted Carrot & Parsnip Soup

Roasted Carrot & Parsnip Soup

Making flavourful homemade soups has never been easier, thanks to Lucy's  deliciously sweet and tangy Honey & Mustard DressingA classic flavour combination, this winter warmer is a longstanding family favourite.


2 large Onions

4 large Parsnips (plus extra for parsnip crisps - optional)

3 medium Carrots

1 vegetable Stock Pot

100ml Water

Lucy’s Honey & Mustard Dressing


Preheat the oven to 200°C.

Scatter the sliced onion and root vegetables over a roasting pan and drizzle with Lucy’s Honey & Mustard Dressing. Give a shake to coat and place in the oven.

Bake for 20-30 minutes until golden and soft.

Remove from the oven and put vegetables into a blender. Add the stock pot, water and an extra drizzle of Lucy’s Honey & Mustard Dressing.

Blend until smooth, pour into a saucepan and bring to a slow simmer before serving with homemade parsnip chips, fresh herbs and sour cream.

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