About this recipe:A quick and simple soup, which is the perfect winter warmer. Parsnips are simmered with carrot and celery in a chicken stock and then pureed until smooth. Enjoy with crusty bread, if desired.
1 small onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon grated fresh ginger root
1 small carrot, thinly sliced
1/2 stick celery, thinly sliced
1/4 teaspoon dried thyme
30g unsalted butter
3 medium parsnips, thinly sliced
500ml chicken stock
crème fraiche (if desired)
Method Prep:10min › Cook:25min › Ready in:35min
Heat the butter in a saucepan and saute onion, garlic, ginger, carrot, celery and thyme for 10 minutes over medium-low heat or until onion is soft.
Add parsnips and stock. Bring to the boil. Cover and simmer for 15 minutes until the vegetables are very soft.
Puree soup and season with salt, pepper and nutmeg. If the soup is too thick, thin with some water or if you like it creamy with crème fraiche.