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Honey Roasted Parsnip Soup with Serrano Crisps

Servings: 4


  • 500 g honey roasted parsnips
  • 75 g onion about 1/2 onion
  • 2 garlic cloves
  • 70 g celeriac about 1 cup roughly chopped
  • 850-1000 ml water
  • Salt and pepper to taste.

Serrano ham crisps

  • 200 g serrano ham.


  • Fry the onion, garlic and celeriac in a little bit of butter or oil until soft and slightly browned.
  • Add the parsnips and water. Bring to boil.
  • Reduce to a simmer and leave to simmer for 10 minutes.
  • Blend the soup smooth with a hand mixer or in a blender.
  • Serve with serrano ham crisps and a drizzle of olive oil.

Serrano ham crisps

  • Heat the oven to 200°C.
  • Line baking trays with greaseproof paper.
  • Layer the serrano ham on the tray and bake in the oven for 8-10 minutes.