Parsnip and swede soup with parmesan crisps

  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Parsnip and swede soup with parmesan crisps
  • 2 tablespoon vegetable or olive oil
  • 1 brown onion, finely chopped
  • 2 carrots, peeled, thinly sliced
  • 2 celery sticks, finely chopped
  • 500 gram swede, peeled, coarsely chopped
  • 3 parsnips, peeled, coarsely chopped
  • 1 teaspoon dried thyme leaves
  • 3 small chicken stock cubes
  • 1/3 cup thickened cream, plus 1/3 cup extra
  • 1 cup freshly grated parmesan
  • 1 small cured chorizo sausage, finely chopped


Parsnip and swede soup with parmesan crisps
  • 1
    Heat oil in a large heavy-based saucepan over moderate heat. Add onion, carrot and celery; cook and stir for 5 minutes or until soft.
  • 2
    Add swede, parsnip and thyme; cook and stir for 30 seconds or until combined. Add crumbled stock cubes and 2 litres (8 cups) water. Bring to the boil.
  • 3
    Reduce heat; simmer vegetables, covered, for 25 minutes or until tender. Cool slightly.
  • 4
    Using a stick mixer, blend until smooth. Place soup over low heat. Add cream; cook and stir for 5 minutes or until soup is heated. Season.
  • 5
    Meanwhile, preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper.
  • 6
    Spoon tablespoon measures of parmesan onto prepared tray, about 2cm apart. Top each mound with 1 teaspoon chorizo.
  • 7
    Bake for 5-7 minutes or until melted and golden brown. Remove from oven. Cool on tray (parmesan will firm).
  • 8
    Swirl a little of the extra cream into soup. Sprinkle with pepper. Serve with parmesan crisps and remaining extra cream.


Make ahead: Cook soup up to 2 days ahead. Cover, then refrigerate. To reheat: Place soup in a medium saucepan over low heat; stir until heated. Vegetarian: Use vegetable stock instead of chicken, and omit chorizo.

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