- Heat the oven to 200°C.
- Peel and roughly chop the parsnips. Toss them in a baking dish with the vegetable oil and thyme. Roast in the oven for 20 minutes, turning halfway through cooking.
- Peel and cut the potato roughly into 1cm cubes and dice the white onion.
- Cook the onion and potato in the butter in a large pot over a gentle heat for 10 minutes until the potato softens.
- Add the vegetable stock and thyme then simmer.
- Add the roasted parsnips and remove from the heat.
- Blend the mixture with a stick blender or in a food processor until smooth.
- Return the soup to the heat and stir in the cream. Add seasoning to taste, then finish by stirring in the honey.
- Serve straight away. You can also keep this soup in the fridge for 3 days or freeze for up to 3 months.
