Neal's Yard Bakery Parsnip Soup

Adapted from the Neal's Yard Bakery Whole Food Cookbook. According to the book, carrots, broccoli, cauliflower, or leek can be subbed for the parsnips in this recipe. This is a thin, but creamy soup. I made it with fresh parsnips and served with some wholegrain bread drizzled with Marmite on the side.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 24  g butter
• 450  g parsnips, peeled, finely chopped
• 1  large onion, finaly chopped
• 570  ml  whole milk
• 275  ml water
• 1⁄2 teaspoon nutmeg, grated
•  salt, to taste
•  black pepper, to taste

Directions

1. Melt butter and saute the parnsip & onion until tender, about 5-10 minutes.
2. Add the milk, water, nutmeg, and salt & pepper, then simmer for 25-30 minutes, lid dropped on top of the pot, slightly ajar.
3. Using a stick blender (or a regular blender in batches), puree until smooth.
4. Test for seasonings, adding more salt & pepper if needed and serve warm with some crusty bread on the side.