Parsnip & Nutmeg Soup
by Stephanie Taylor of The Taylor Table
What a perfect recipe for the November weather, we can see why Steph loves this recipe. She also loves this as the veg is sourced locally through Bosley Patch and because it’s a zero waste recipe incorporating the peels as crispy bits to go on top.
Parsnip & Nutmeg Soup
Ingredients
- 500 g parsnips
- 1 large onion
- 2 garlic cloves
- butter
- 1 bay leaf
- 800 ml chicken stock
- 250 ml milk
- olive oil
Instructions
- Preheat oven to 180c
- Peel the parsnips, scatter the peels on a bakingsheet, toss with a little olive oil and salt and bake for 5-10 mins until crisp and golden.
- Dice the parsnips, onions and garlic.
- Sauté the onion in a knob of butter until they soften a little (don’t colour) then add the garlic followed by theparsnips, nutmeg, stock and bay leaf.
- Simmer for about 20 mins until soft, remove thebay leaf and blend with the milk and another knob of butter. Season generouslyto taste.
- Serve topped with the crispy parsnip peel and more grated nutmeg.
Notes
The Taylor Table
Created by Steph Taylor in March 2020 The Taylor Table is a beautifully presented food Instagram account with a real passion for ethically sourced and seasonal ingredients.
Founded on a love for great quality and delicious food, as well as supporting local businesses, The Taylor Table creates tasty seasonal recipes with ingenious healthy twists.
