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Parsnip and Garlic Soup 
with Garlic Flatbread

Parsnip and Garlic Soup 
with Garlic Flatbread recipe, brought to you by MiNDFOOD.

Parsnip and Garlic Soup 
with Garlic Flatbread

Impress your friends and family with homemade flatbread, flavoured with roasted garlic and a touch of parmesan, it’s the perfect complement to parsnip soup.

Serves 4

7 garlic cloves

1 tbsp olive oil

1 large brown onion, finely chopped

1kg parsnips, peeled, cut into pieces

2 medium potatoes, peeled, chopped

4 cups chicken or vegetable stock

3 cups water

½ cup pure cream

white pepper

1 cup self-raising flour

½ cup parmesan, finely grated

1 tbsp olive oil

a salt flakes and freshly ground black pepper

½ cup boiling water

oil for brushing chargrill, extra

¼ cup sour cream or yoghurt, to serve

1 Preheat oven to 200˚C. Place garlic cloves onto a baking tray and roast for 15-20 minutes or until soft. Remove skin from garlic and finely chop. Heat oil in a large, deep saucepan over a medium heat. Add onion and cook for 3 minutes or until soft. Add half the chopped garlic and cook for 1 minute. Add parsnips and potatoes. Cook, stirring often, for 3 minutes. Pour stock and water over vegetables and bring to the boil. Reduce heat and simmer for 20 minutes or until parsnip is soft. Cool.

2 Ladle soup mixture into a food processor and process until a smooth puree forms. Return to pan with cream. Season with salt and white pepper.

3 Combine flour, parmesan, oil, remaining chopped garlic, salt and pepper in a bowl. Add water and stir until a dough forms. Turn dough onto a lightly floured surface and knead until smooth. Rest for 10 minutes. Divide the dough into four portions. Roll each portion into a ½cm-thick rectangle. 
Heat a chargrill over a high heat. Brush with oil. Add one bread and cook for 
2 minutes on each side or until charred and cooked through.

4 Reheat soup and ladle into serving bowls. Serve topped with a dollop of sour cream or yoghurt, freshly ground black pepper and garlic flatbread on the side.

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