Quick Easy and Healthy 
Nutritional Advice 
Jamie's Obesity Strategy 
Best DIY dishes for a crowd 
Westminster, be the superheroes we need 
Jamie Oliver’s 5-day Veggie Challenge! 
8 twists on a classic carbonara! 
5 colourful Mexican recipes 
5 Things to do withâ¦. Pork 
JAMIE’S SPECIALS 
JAMIE’S SPECIALS 
Royal Roast Chicken for Harry & Meghan 
Sign up to #5dayveggie Challenge 
#Adenough
Tackling childhood obesity
Parsnip, sage & white bean soup
Parsnip, sage & white bean soup
Serves 4
Cooks In45 minutes
DifficultyNot too tricky
Jamie Magazine
Tap For Method
Ingredients
- SOUP
- 1 onion
- 2 large parsnips
- 1 x 420 g tin of cannellini beans
- 1 sprig of fresh sage
- olive oil
- 1 fresh bay leaf
- 1 organic litre chicken stock
- CRISPY PARSNIPS
- 1 parsnip
- 2 sprigs of fresh sage
Tap For Method
Jamie Magazine
Tap For Ingredients
Method
- For the soup, peel and roughly chop the onion and parsnips. Drain and rinse the cannellini beans, then pick and roughly chop the sage.
- Heat 50ml of oil in a pan over a medium heat, then cook the onion and parsnips for 10 minutes, or until softened but not coloured.
- Add the bay leaf, beans, sage and stock, season and simmer for 15 minutes.
- For the crispy parsnips, preheat the oven to 200ºC/gas 6.
- Peel and very thinly slice the parsnip, and pick the sage leaves.
- Brush the parsnip slices and sage leaves with oil, and bake for 5 to 10 minutes, checking often, or until crispy.
- Remove and discard the bay leaf from the soup, then blitz it with a stick blender until smooth, adding extra stock or water if it’s too thick.
- Adjust the seasoning to taste, then serve piping hot with a drizzle of olive oil and the parsnip crisps on top.
Comments