Parsnip & Broccoli Soup
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
2 Meanwhile, trim the broccoli, discarding any woody stalks, and cut into small florets. Use the tender parts of the stalk as well as the florets. Add to the saucepan and continue to cook for a further 5-8 minutes, or until the vegetables are tender. 3 Leave to cool slightly then pass through a food processor to form a purée and return to the pan. Season with pepper to taste and add the sweetcorn and blue cheese. Heat gently, stirring occasionally, for about 5 minutes, or until the sweetcorn is tender and the cheese has melted. Serve piping hot, divided equally between 4 warmed bowls.
1 Heat the oil in a large saucepan, add the onion and parsnips and sauté for 5 minutes, stirring frequently. Add the stock, bring to the boil, cover with a lid and reduce the heat to a simmer. Cook for 10 minutes.
calories per portion 97