Simple Parsnip Soup

AskCy's Note:

A quick and easy thick soup with the full flavour of parsnips

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Serves: 5-10

Yield: 1.5 litres

• 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 ½ 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.