Winter Roots & Black Garlic Soup | Abel & Cole
Winter Roots & Black Garlic Soup
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Total: 40 mins
A velvety bowlful of wintry parsnips, whizzed into a rich, comforting soup with a swirl of black garlic, lemon and thyme to add zing to the sweetness of the veg.
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448 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 1 celery stick
  • 500g parsnips
  • 1 large potato
  • 1 vegetable stock cube
  • 4 black garlic cloves
  • A handful of thyme, leaves only
  • 1 lemon
From your kitchen
  • 2 tbsp olive oil
  • 800ml hot water
  • Sea salt
  • Freshly ground pepper
You'll need
  • Large pan with lid
  • Measuring jug
  • Hand-held blender or blender
Step by step this way
  • 1.

    Peel the onion and trim the celery. Finely chop both. Warm a large pan on a medium heat. Add 1 tbsp olive oil and the veg to the pan. Cook on a low heat for 6 mins, stirring now and then.

  • 2.

    Peel the onion and trim the celery. Finely chop both. Warm a large pan on a medium heat. Add 1 tbsp olive oil and the veg to the pan. Cook on a low heat for 6 mins, stirring now and then.

  • 3.

    When the veg have cooked for 6 mins, stir the parsnips and potato into the pan. Crumble in the stock cube. Add 800ml boiling water. Cover and cook on a medium heat for 15 mins till the veg are soft.

  • 4.

    Meanwhile, squeeze 4 black garlic cloves from their skins into a bowl and mash with a fork (see out tip for what to do with the rest of the bulb). Zest and juice in the lemon. Add 1 tbsp olive oil and the thyme leaves. Season, whisk and set aside.

  • 5.

    When the soup is cooked, blend till smooth using a stick blender, or whizz in batches in a blender. Add more hot water if you prefer a thinner soup. Taste and add more salt or pepper if needed.

  • 6.

    Ladle the soup into warm bowls. Swirl through the black garlic, lemon and thyme sauce to serve.

  • Tip

    Eat & Keep
    This soup will keep in the fridge for up to 3 days or you can freeze it for up to 3 months. Simply divide into individual tubs, stir in the black garlic mixture, then cool and then seal and chill or freeze. Defrost overnight and make sure it's piping hot all the way through when it's reheated.

  • Tip

    Black Garlic Magic
    Black garlic is made by heating it slowly then aging to give it a deep dark colour and rich, sweet umami flavour. We've sent you a whole bulb of black garlic, although you'll only need 4 cloves for this recipe. It will keep in the fridge for 3 weeks. Try smashing a few cloves and mixing them with miso, ginger, chilli and lime then tossing through some stir fried veggie noodles for a flavoursome dinner.

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