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Parsnip, sage & white bean soup
Gluten-free
gf
Dairy-free
df
Parsnip, sage & white bean soup
Gluten-free
gf
Dairy-free
df
Serves
4
Cooks In
45 minutes
Difficulty
Not too tricky
Jamie Magazine
Vegetables
Gorgeous Winter Soups
Starters
Mains
Healthy meals
Nutrition per serving
Calories
374
19%
Fat
19.8g
28%
Saturates
3.2g
16%
Sugars
9.4g
10%
Salt
0.8g
13%
Protein
16.2g
32%
Carbs
30.9g
12%
Fibre
12.9g
-
Of an adult's reference intake
Recipe From
Jamie Magazine
By Cara Hobday
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
Recipe From
Jamie Magazine
By Cara Hobday
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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.
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Recipe From
Jamie Magazine
By Cara Hobday
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