Parsnip soup with kale chips

  • 1 hr 20 mins cooking
  • Serves 8
  • Print


Parsnip soup with kale chips
  • 2 kilogram parsnips, peeled, chopped coarsely
  • 2 medium_piece (300g) brown onions,chopped coarsely
  • 1 (150g) stalk celery, trimmed
  • 3 clove garlic, quartered
  • 1.5 litre (6 cups) water
  • 1 litre (4 cups) chicken or vegetable stock
  • 1/3 cup (80ml) olive oil
  • 6 clove garlic, bruised, extra
  • 1/2 cup (125ml) pouring cream
  • 2 tablespoon lemon juice
  • 200 gram green kale,washed, dried
  • 1 clove garlic, crushed
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon dukkah


Parsnip soup with kale chips
  • 1
    Place parsnip, onion, celery, quartered garlic, the water and stock in a large saucepan, bring to the boil. Reduce heat, simmer, covered, 1 hour or until tender. Remove pan from heat, cool, uncovered, 10 minutes.
  • 2
    Meanwhile, heat oil with extra garlic in a small saucepan over medium heat. When oil begins to sizzle, remove pan from heat. Cool. When cool, discard garlic.
  • 3
    Meanwhile, make kale chips. Preheat oven to 220°C (200°C fan forced). Tear the leafy part of the kale from stalks then tear into 3cm (1½-inch) pieces. Discard stalks. Place kale on two large oven trays lined with baking paper.
  • 4
    Combine garlic and oil, drizzle half over each tray of kale, then toss well to combine. Spread kale out in single layer. Bake 8 minutes, turning kale and swapping trays from top to bottom, halfway through cooking time, or until kale is crisp. Season with salt, sprinkle with dukkah.
  • 5
    Blend or process soup, in batches, until smooth. Return soup to pan, stir in cream, over medium-high heat, until hot. Season. Stir in juice.
  • 6
    Serve soup drizzled with garlic oil and topped with kale chips.


Be extremely careful when blending hot soup, let it cool a little first. Don't overfill the blender, one third to half full is a good guide, and make sukre the lid is secure. Alternatively use a stick blender.

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