Simple Parsnip Soup

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

• Ready In: 1 hr
• Serves: 5-10
• Yields: 1 1/2 litres

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.