Ingredients
Olive oil
4 cloves garlic
600g parsnips, cubed
1/2 tsp chilli flakes
1/4 teaspoon ground nutmeg
1 litre stock-- chicken or vegetable
200ml double cream or soya double cream
salt and black pepper
Parsnip Soup
by Saoirse at LocavoreDirections
Heat about a tablespoon of olive oil in a saucepan over medium heat. Add the garlic and parsnips and fry for 4–5 minutes, stirring occasionally, until starting to colour. Add the chilli and nutmeg and fry briefly, careful not to burn it. If you want to use any other spices, add these now too.
Pour in the stock and bring the mixture to a simmer. Pop a lid on the saucepan and simmer for about 10-15 minutes, or until the parsnips are tender and soft.
Remove from the heat and blitz with a stick blender until smooth. Return to the heat, add the cream and heat through. Season to taste with salt and pepper.
Serve with croutons or thin slices of crispy toast.
Always having good quality fruit and veg on hand helps me eat more healthily.
— 2023 survey
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