Homemade Italian Minestrone Soup
A hearty Italian minestrone with vegetables, beans and pasta in a rich tomato broth for an easy family dinner.
Spicy Parsnip & Honey Soup
This spicy parsnip and honey soup is smooth, warming and ideal for colder days. The natural sweetness of roasted parsnips pairs beautifully with a hint of chilli and a little honey for depth.
It is quick enough for weeknights and easy to batch-cook for lunches. Serve with crusty bread or toasted seeds for extra texture.
Method
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- Heat the oven to 200°C fan and toss parsnips and onion with olive oil.
- Roast for 25 minutes until lightly caramelised and tender.
- Transfer to a saucepan and add garlic cumin and chilli flakes then cook for 1 minute.
- Pour in hot stock and simmer for 8 minutes.
- Blend until smooth then stir in honey.
- Season with salt and black pepper then adjust chilli if needed.
- Serve hot with an optional swirl of cream.
Ingredients
- 2 Garlic cloves minced
- 15ml Olive Oil
- 800g Parsnips peeled and chopped
- Black Pepper, to taste
- Salt, to taste
- 1 Onion medium chopped
- 900ml Vegetable Stock hot
- 20ml Honey
- 5ml Ground cumin
- 2ml Chilli Flakes
- 40ml Double cream optional for finishing
Notes
Roast the parsnips well for deeper flavour before blending.
Adjust chilli to your preferred heat level at the end.
Add extra stock if you prefer a thinner consistency.
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