Winter Parsnip Soup
Winter Parsnip Soup
Winter Parsnip Soup

Ingredients

4 tbsp extra-virgin olive oil

1 large carrot, diced

1 large leek, white and green parts, diced

2 sticks celery, diced

3 sprigs thyme, leaves only

2 fresh bay leaves

3 large parsnips, peeled and chopped (approx 750g peeled weight)

2 cups unsweetened plant-based milk e.g. soy

1½ tsp fine salt

½ tsp black pepper

¼ cup soya cream (optional)

2 tbsp pumpkin seeds

2 tbsp sunflower seeds

Thickly sliced wholemeal toast

Directions

1Heat the oil in a casserole dish or large saucepan over a medium-high heat. Fry the carrot, leek and celery for 10 minutes, stirring occasionally.

2Add the thyme and bay leaves and cook for 5 more minutes.

3Add the parsnips, plant-based milk and 1 litre/4 cups water. Bring to a boil, then reduce the heat down to a simmer, cover and cook for 45 minutes.

4Stir in the salt, pepper and soya cream (if using).

5Remove the bay leaves.

6Transfer everything to a blender and blitz to a smooth, creamy soup. This could be done with a stick blender in the saucepan but will take a long time to achieve a smooth consistency.

7Heat a small frying pan over a medium-high heat. Toast the seeds for 5-6 minutes, shaking occasionally, until golden brown and aromatic.

8Add a little water to the soup if it's too thick. Serve into bowls topped with an extra splash of soya cream, a good grind of black pepper and some toasted pumpkins and sunflower seeds.

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