Parsnip soup

Parsnip Soup

30g butter/ghee or 4 tablespoons extra virgin olive oil
1 leek, sliced
3 parsnips, washed and sliced
1 carrot, washed and sliced
1 potato, washed and sliced
4 cups chicken or vegetable stock
1/2 teaspoon nutmeg
1/2 cup milk or plant based milk
1/2 cup cream or coconut yoghurt
Sea salt & pepper

1. Melt butter (or heat olive oil) add leek and cook until tender
2. Add all vegetables stirring for 2 minutes.
3. Add stock and nutmeg, bring to the boil and then simmer covered for 40 minutes.
4. Puree with a hand blender or transfer to a blender and then return to the pan, add the rice milk and cream and just heat through, do not boil.  Add sea salt and pepper to taste.

  03/06/2013     Recipes     0 Comment(s)