| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Veg2, Vegetarian | 1 | servings |
INGREDIENTS
| 1 | tb | Sunflower oil |
| 1 | Onion; peeled and finely | |
| ; chopped | ||
| 1 | Clove garlic; crushed | |
| 1 | 1 inch piece root ginger; grated | |
| 2 | ts | Coriander |
| 1 | lb | Parsnips; peeled and diced |
| 1 | pt | Vegetable stock |
| 4 | fl | Cr.me fraîche |
| Salt and black pepper |
INSTRUCTIONS
1. Heat the oil and cook the onion for 3-4 minutes, then add the garlic and spices and cook for 2 minutes. 2. Add the diced parsnips and cook over a low heat for 10 minutes. Add the stock and cook for 30 minutes. 3. Leave to cool, then pur.e in a food processor or blender, adding the cr.me fraîche. For an extra smooth finish, strain through a sieve. Season to taste. Heat through gently before serving. Converted by MC_Buster. NOTES : Root vegetables such as parsnips make good creamy soups. Add an extra dimension to the flavour with grated fresh ginger. Converted by MM_Buster v2.0l.
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