[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 16/07/24. See terms.
Photo of Parsnip and honey soup with cheese straws by WW

Parsnip and honey soup with cheese straws

Total Time
55 min
20 min
35 min
A hint of honey highlights the sweetness of the parsnips in this deliciously thick soup


Reduced-fat puff pastry

136 g, (170g), just thawed

Egg yolk

1 medium, lightly beaten

Grated parmesan cheese

cup(s), (35g)

Brown onion

1 medium, chopped


2 clove(s), crushed


480 g, (600g), chopped

Chicken stock

2 cup(s), (500ml)

Skim milk

2 cup(s), (500ml)

Fresh thyme

1 tbs

Reduced-fat puff pastry

1 sheet(s), (170g), just thawed

Olive oil

1 tbs


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Cut pastry in half vertically, then cut each piece into 5cm horizontal strips to get 10 pieces. Discard 2 pieces. Brush edges of pastry strips with egg. Sprinkle parmesan along the centre of each strip and fold to enclose. Holding an end in each hand, gently twist each strip to achieve a spiral effect. Place on prepared tray and bake for 10 minutes or until crisp and golden.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, parsnip, stock, milk and thyme and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until parsnip is tender.
  3. Remove from heat. Set aside to cool slightly. Using a stick blender or food processor, process soup until almost smooth. Season with freshly ground black pepper. Return soup to medium heat. Add honey and cook, stirring, for 2 minutes or until heated through. Serve soup with cheese straws.


TIP: For extra bite, sprinkle a pinch of cayenne pepper on top of the parmesan in the cheese straws.