Parsnip Soup

Prep Time: 0 Minutes

Cook Time: 25 Minutes

Ready In: 25 Minutes

Servings: 6

Parsnip soup served with spinch-macadamia nut pesto and poached quail egg.

Ingredients:

400-450 g parsnip

2 small potatoes

600 ml beef stock

salt, pepper

Directions:

1. Peel parsnip, potatoes and cut in cubes. Together with the beef stock and salt bring it to boil and cook for 15-20 minutes. Puree, if it is too thick and some more water and season with salt and pepper.

By RecipeOfHealth.com