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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A quick and easy thick soup with the full flavour of parsnips Ingredients:
25 ml olive oil (for frying) |
3 medium onions, chopped (600g) |
3 large stick celery, chopped (150g) |
4 -5 parsnips, peeled and chopped (500g) |
3 medium potatoes, peeled and chopped (350g) |
3 -5 garlic cloves, chopped |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
1 teaspoon ground fenugreek |
1 teaspoon english mustard powder |
1 small handful parsley, chopped |
1 1/2 liters vegetable stock (two stockpot or cubes in hot water) |
250 ml skim milk |
Directions:
1. on a medium-hot heat in a large pan soften the onions until they are just starting to colour.
2. add the celery and soften (I don't add these before as they hold a lot of water which tends to stop the onions colouring).
3. add the parsnip and soften.
4. add the garlic, pepper, fenugreek, mustard and salt and cook together for a minute or so.
5. add the stock and the potato (I don't add the potato until now as it tends to stick and burn).
6. cook on the medium-hot heat cook until all is soft keep giving it an occasional stir (about 20-30minutes).
7. add the parsley and blend (I use a stick blender, you can use a blending method of your choice).
8. add the milk and cook together for 5 minutes.
9. Serve hot.
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