Parsnip & Celeriac Soup

With root vegetables coming into season right now, what could be better than a lightly spiced parsnip and celeriac soup? (Either of these vegetables makes a good soup on their own too.)

Ingredients:

• Parsnips
• Celeriac
• Onions
• Garlic
• Herbs - Rosemary and Sage
• Spices - Garam Masala or Cumin
• Pepper
• Butter or oil for frying
• Vegetable stock (a cube is fine)

Method:

• Chop the veg into small pieces and fry in the butter or oil until golden and starting to soften. Add the herbs and spices to your taste (see photo).
• Add enough stock to cover the veg and simmer, covered, for 20 minutes.
• Blend to your liking. This step can be omitted if you don't have a blender or want a chunky soup.

If blended, a swirl of cream and a sprig of parsley make welcome additions when served. Or you can add some grated cheese.

A big thank you to Charlie (plot 4B) for giving us a couple of his excess (and very impressive) parsnips which we used for this recipe!

Submitted by Tigger