Susie Drage
Music, Art & Cookery
SHARE MY RECIPES
​Parsnip and Sweet Potato Soup

PARSNIP AND SWEET POTATO SOUP
Serves 4
Preparation time: 15 mins
Cooking time approx. 45 mins
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Ingredients:
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
Seasoning
Garlic croutons to serve
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AND THIS IS WHAT YOU DO…
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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.
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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.
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Add the stock, bay leaf and rosemary and bring to the boil. Simmer until the vegetables are soft.
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Remove from the heat and allow to cool slightly – remove the herbs.
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Whizz in a food processor until smooth.
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Check the seasoning, according to taste.
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Will keep in the fridge for 2 days, or freeze for 6 weeks.
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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.