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Soups are ideal dinners on cold winter nights, warming and filling without being too heavy. We all have our tried and true favourites, but by the end of winter, they can get a tad tired. The delicate earthy flavours of roasted Jerusalem Artichokes and Parsnips combine to give you a soup that tastes far more sophisticated than you would expect. Eat it on its own with some grilled bread or sprinkle some herbs and pinenuts on top for extra oompf. This soup also makes a great make-ahead lunch and freezes well for nights when you just can’t be bothered.
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