A very simple yet delicious soup
This is a great recipe to use up any leftover parsnips after the winter season. This can be batch-prepared in advance, then reheated just before serving.
Servings
4
Prep time:
5min
Cook time:
45min
Difficulty:
Easy
Ingredients
- 600g parsnips
- 1 onion
- 2 vegetable stock cubes
- 1tbsp olive oil
- 1tbsp crispy onions (optional)
- salt and pepper to taste
We kept this recipe quite simple, but you can make the dish more impressive by adding topics of your choice- either croutons, herbs, bacon pieces- whatever you fancy.
You can also add other vegetables to the soup- potatoes, leek etc.
Step by Step Instructions
Step 1
First, prep the vegetables: peel and dice the onion, and peel and chop the parsnips. The pieces do not need to be too small as they will be blended later.
Step 2
In a saucepan, heat the olive oil, then add the onions and cook for 5 minutes on medium heat, stirring occasionally.
Step 3
Next, make up the stock: dissolve the two stock cubes in 1 litre of boiling water, then add to the pan. Add the parsnips, then mix well. Cook for 40 minutes.
Step 4
Once the soup has cooked for 40 minutes, it then needs to be blended. Blend either using a hand blender (be careful with any splashes) or using a food processor.
Step 5
Finally, add any salt and pepper to taste and now the soup is now ready to serve ( just top with crispy onions if using.) Enjoy!
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