Simple Parsnip Soup
photo by AskCy
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
1 1/2 litres
- Serves:
- 5-10
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
- on a medium-hot heat in a large pan soften the onions until they are just starting to colour.
- 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).
- add the parsnip and soften.
- add the garlic, pepper, fenugreek, mustard and salt and cook together for a minute or so.
- add the stock and the potato (I don't add the potato until now as it tends to stick and burn).
- cook on the medium-hot heat cook until all is soft keep giving it an occasional stir (about 20-30minutes).
- add the parsley and blend (I use a stick blender, you can use a blending method of your choice).
- add the milk and cook together for 5 minutes.
- Serve hot.
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RECIPE SUBMITTED BY
First started cooking like most people with my mother and grandmother when I was a small child. Even back then I like to mess with food and create different things (pizza toast, cheese spread toasted, fried bread made by buttering the bread and toasting it under the grill..) you can see I was heavily influenced by toast back then but I was only 8 or so... By about 12 I'd started helping out on a sunday with the cooked breakfast, sometimes even doing it all. Since then I've cooked for myself and then for my family and now very extended family.
However my real passion for food took off after going on holiday and trying wonderful new dishes that I'd previously never even heard of. This meant once home I'd be having a go at recreating what I'd had... This is still what I'm doing today along with coming up with new and different twists on things and improving on recipes I've made and dishes I've had...
welcome to my World LOL
Steve