Parsnip & Roast Chestnut Soup

Preheat the oven to 200°C

• 2 Onions, chopped
• 1 tablespoon Cooking Oil
• 2 lbs Parsnips
• 2-3 pints Vegetable Stock
• ½ lb Chestnuts
• Salt & freshly ground Black Pepper
• Grated Root Ginger
• Swirl of Cream to garnish

Place the Chestnuts on a baking tray and roast in the oven for 10-15 minutes.Chop up very finely.Cook onions in a large pan with a little oil.Dice the Parsnips and add to the pan, coat well in the oil.Add the seasoning and grated Root ginger

Put the lid on the pan, reduce heat and cover for 15-20 minutes, stirring occasionally.Add the Stock and leave to simmer for a further 30 minutes, cool a little and blend in a food processor.When blended add half of the roasted chestnuts to the soup and stir.Serve the soup hot with a little swirl of cream and a sprinkling of Roasted Chestnuts