Parsnip Soup

'Adapted from a recipe by Jamie Oliver'

Ingredients:

For the 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

1 parsnip 2 sprigs of fresh sage

Method:

Roughly peel and 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 Pancakes

Preheat the oven to 200C/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