parsnip and caramelised onion soup

  • ¼ cup (60ml) extra virgin olive oil
  • 1 onion, thinly sliced
  • 1kg parsnip, peeled and chopped into 3cm pieces
  • 1.5 litre chicken stock or vegetable stock
  • ½ cup (140g) store-bought caramelised onion relish
  • 1 tablespoon thyme leaves
  • cracked black pepper, to serve
  1. Heat the oil in a large saucepan over medium heat. Add the onion and parsnip and cook for 12–15 minutes or until onion is soft and golden.
  2. Add the stock, bring to the boil and cook for 8–10 minutes or until parsnip is very soft. Using a hand-held stick blender, blend until smooth.
  3. Divide between bowls and top with the caramelised onion, thyme and pepper to serve. Serves 4.
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