Music, Art & Cookery
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Parsnip and Sweet Potato Soup
PARSNIP AND SWEET POTATO SOUP
Preparation time: 15 mins
Cooking time approx. 45 mins
1 large onion, halved and sliced
2 tbs olive oil
340g/12oz parsnips, peeled and diced
170g/6oz sweet potato, peeled and diced
1 carrot, peeled and diced
3cm fresh ginger, grated
1 clove garlic, crushed
1.14l/1½pt chicken or vegetable stock
1 bay leaf
1 sprig rosemary
Garlic croutons to serve
AND THIS IS WHAT YOU DO…
Trim the crusts off two slices of bread, dice and fry in olive oil and garlic until crisp and golden, then drain on kitchen paper.
Fry the onion in the olive oil until softened.Add the vegetables and grated ginger and cook for a further 5 minutes.Add the garlic and cook for a further minute.
Add the stock, bay leaf and rosemary and bring to the boil. Simmer until the vegetables are soft.
Remove from the heat and allow to cool slightly – remove the herbs.
Whizz in a food processor until smooth.
Check the seasoning, according to taste.
Will keep in the fridge for 2 days, or freeze for 6 weeks.
When the soup is ready to eat, reheat until bubbling and serve in small portions topped with the garlic bread croutons and a sprig of parsley.