Delicious Parsnip Soup
This recipe came about because I had some vegetables that needed to be used up and I had quite a few parsnips. I had made parsnip soup before but this has got to be the tastiest version I’ve ever had!
5 parsnips, peeled and diced
1 small carrot, peeled and diced
1 small onion, peeled and diced
1 medium leek, roughly sliced into rounds
1 small to medium potato, peeled and diced
1 large clove garlic, roughly chopped
1.5 ltrs vegetable stock
1 tbsp olive/rapeseed oil
2 tsp dried mixed herbs
Sea Salt & freshly ground black pepper, to taste
Heat the oil in a large soup pot and add the onions. Fry for a couple of minutes, until the onions start to become opaque, then add the rest of the vegetables.
Cook while stirring thoroughly for 5-10 minutes or until they just begin to catch on the bottom. You don’t want to vegetables to take on any colour.
Pour in the vegetable stock, herbs, and seasoning.
Bring to the boil and leave to simmer for about 20 minutes.
Once the vegetables are cooked through, blend the soup (either in a standard blender if it is heat proof or with a submersion blender) and add water if too thick. Taste for seasoning.
I don’t like a lot of salt in my food however I found that I did need to put in a fair bit to bring out the delicate flavour of the parsnips.
Warm through on the hob and serve piping hot with some warm crusty bread.
Posted on 26/11/2014, in Gluten-Free, Light Bites, Low Fat, Soups and Starters, Uncategorized, Vegan and tagged black pepper, Carrot, Food, Garlic, gluten-free, Herbs, Leek, Onion, Parsnip, parsnip soup, Potato, Soup, Tasty, Vegan, vegetable stock, Vegetarian, what vegans eat. Bookmark the permalink. Leave a comment.