Two weeks ago I picked up a parsnip from Lincoln farmers market. What to do with it?
The following day I roasted a small portion with the Sunday dinner. What remained was saved for soup.
Today, I got around to making soup. An adaptation of Jamie Oliver parsnip and ginger soup.
ingredients
– parsnip
– 2 small carrots
– stick of celery
– medium onion
– a thumb-sized piece of fresh root ginger
– clove of garlic
– smooth peanut butter
– olive oil
– stock
to make the stock
Add to a mug boulin power, add small quantity of boiling water, stir with fork.
Left over from Turkish red pepper carrots and lentil soup from a couple of days ago. Simmered for a few minutes, drain into a mug, left over veg discard to compost heap.
Frying pan, swill out with boiling water into the pot.
to make the soup
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions, parsnips and ginger Peel and slice the garlic.
Put a large frying pan on a medium heat and add a splosh of olive oil. Add the chopped and sliced vegetables and mix together with a wooden spoon Cook for around 10 minute until the carrots have softened but are still holding their shape, and the onion is lightly golden.
Add to sauce pan, add stock, add more water if needed. Season with salt and pepper. Bring to the boil, leave to simmer for an hour or more on low heat. Stir occasionally
Pour soup into bowls. Spoon out with a spoon the vegetables. Season with salt and pepper to taste. Garnish with a couple of spring onions.
Keithpp's Blog 