About this recipe:Root parsley, also known as 'Hamburg parsley' looks a lot like a parsnip, but tastes quite different. This vegetarian autumn soup is a fantastic way to use the root parsley to fully enjoy its earthy flavours.
2 tablespoons salted butter
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon minced fresh root ginger
1 carrot, thinly sliced
1 stick celery, thinly sliced
6 root parsley, peeled and chopped
600ml vegetable stock
1/4 teaspoon chopped fresh thyme
salt and pepper, to taste
1 pinch ground nutmeg
chopped fresh parsley, to taste
single cream, to taste
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Method Prep:15min › Cook:30min › Ready in:45min
Melt the butter in a saucepan over a medium heat then add the onion, garlic, ginger, carrot and celery and cook and stir for 10 minutes until the onion is soft and the vegetables are becoming tender.
Add the root parsley, stock and fresh thyme then cover and simmer for 15 to 20 minutes until the vegetables are soft.
Purée the soup using a food processor or a hand-held liquidiser and season with salt, pepper and nutmeg. Serve in warm bowls garnished with some chopped fresh parsley and a splash of cream.