“A quick and easy thick soup with the full flavour of parsnips”
READY IN:
1hr
SERVES:
5-10
YIELD:
1 1/2 litres
UNITS:
US

Ingredients Nutrition

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.

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