| 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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