Parsnip Soup With Fresh Ginger
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Veg2, Vegetarian | 1 | Servings |
INGREDIENTS
| 1 | T | Sunflower oil |
| 1 | Onion, peeled and finely | |
| chopped | ||
| 1 | Clove garlic, crushed | |
| 1 | 1 inch piece root ginger | |
| grated | ||
| 2 | t | Coriander |
| 1 | lb | Parsnips, peeled and diced |
| 1 | pt | Vegetable stock |
| 4 | Crme fraîche | |
| Salt and black pepper |
INSTRUCTIONS
Heat the oil and cook the onion for 3-4 minutes, then add the garlic and spices and cook for 2 minutes. Add the diced parsnips and cook over a low heat for 10 minutes. Add the stock and cook for 30 minutes. Leave to cool, then pure in a food processor or blender, adding the crme 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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Nutrition (calculated from recipe ingredients)
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Calories: 1334
Calories From Fat: 582
Total Fat: 66.3g
Cholesterol: 149.7mg
Sodium: 3361.5mg
Potassium: 2822.5mg
Carbohydrates: 113.8g
Fiber: 34.1g
Sugar: 29.7g
Protein: 81.7g