This parsnip, thyme and honey soup is perfect smooth in a flask as a quick and easy lunch, or with parsnip and ginger crisps as a topping for supper. Take your time with the blender as the smooth consistency is what makes this soup so delicious. Don’t forget to drizzle it with honey before serving to really bring out the sweetness.

For a smooth soup with a sour kick and velvety texture, read our creamy cauliflower and macadamia soup with lemon oil and mint. If you’re after a soup that’s a little less hearty, have a go at the creamy crab, tomato and fennel soup, which is perfect for warmer days.

PARSNIP, THYME AND HONEY SOUP WITH GINGER CRISPS

Smooth soup can be a bit dull so I like to add various toppings when serving.

Serves 8

• 2 white onions, peeled and finely chopped
• 3 cloves garlic, peeled and finely chopped
• 50g (13⁄4oz) butter
• 2 tbs olive oil
• 750g (1lb 10oz) parsnips, peeled and cut into 2.5cm (1in) chunks plus 1 extra parsnip, peeled and shaved to slithers with a potato peeler
• 2 tbs chopped thyme
• 2 tbs runny honey plus extra for serving
• 1.5 litres (21⁄2 pints) veg or chicken stock
• 200ml (7fl oz) vegetable oil
• 5cm (2in) ginger, peeled and julienned

In a saucepan sauté the onions and garlic in the butter and olive oil till slightly caramelised. Add the parsnip chunks, thyme, honey and stock. Season, bring to a simmer and cook for 20 minutes or until the parsnips are soft. Blitz well and check the seasoning.

In a separate pan heat the veg oil and fry the ginger till golden then remove from the oil and drain. Repeat with the parsnip shavings.

To serve the parsnip, thyme and honey soup; ladle it into warmed bowls and top with the parsnip and ginger crisps and a small drizzle of honey.