Parsnip and Blossom Honey Soup

2.6/5 rating (9 votes)


  • 8 large parsnips
  • 2 medium size onions
  • 50g butter
  • 2 L Chicken stock or vegetable stock
  • 2 Tb Blossom honey (can add more or less to taste)


  1. Roughly chop parsnips and onions. Add into a saucepan with butter and honey. Allow to slowly simmer. 
  2. Add stock and cook on a medium heap for 20 minutes or until parsnips are soft. 
  3. Puree whilst hot and season to taste. Can add more honey if desired. 
    Recipe & photograph courtesy of Danmuzie Hotel:-  

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