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:
Method:
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!
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
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