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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Creamy & delicious - I'm not a fan of parsnips but this soup is good! If you fancy an extra little kick, add a touch of curry powder (Curried Parsnip & Honey Soup!) but I prefer it without! Enjoy! Ingredients:
1 large potato, peeled & cubed |
4 large parsnips, peeled & sliced |
1 large onion, chopped |
1 garlic clove, chopped |
2 pints vegetable stock |
1 tablespoon honey |
1 (4 ounce) carton cream |
salt & pepper |
Directions:
1. Place the potato, garlic, parsnips and onion in a casserole dish / large pot over a medium heat and saute in some olive oil for a few minutes.
2. Add the stock and let simmer for approx 30 minutes, or until the vegetables are cooked through.
3. Transfer to a blender and blend until smooth.
4. Return to the pot and add the honey, cream & seasoning. Stir well, simmer for a further 20 mins & then enjoy!
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