Golden Parsnip Soup with Honey Parsnip Chips

parsnip soupServes 6 – can easily be doubled.


1 onion, chopped
3 cloves garlic, crushed
3 large parsnips, peeled
3 large sweet potatoes, peeled
4 large carrots, peeled
1 tbsp Herbamare original fresh herb sea salt


Fry onion and garlic until light brown.

Add chopped parsnips, sweet potatoes and carrots and just cover with water. Add herbamare to taste.

Simmer for 30 minutes and puree until thick and smooth.

Parsnip chips:

Peel 2 parsnips. Using the peeler,  peel strips of parsnips into a bowl.

Add 2 tbsp olive oil, 1 tbsp honey and salt and pepper and mix until coated. Spread on a baking tray lined with parchment paper and bake on 180° for approx.  5 minutes or until golden brown. Garnish soup with chips.

Harry uses wholesome ingredients to create simple but sensational dishes.

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