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Parsnip and ginger soup

Parsnip and ginger soup

Parsnip and ginger soup_58506

Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 750g parsnips
  • 1 clove garlic, chopped
  • 2cm piece root ginger, peeled and chopped
  • 1.15 litres vegetable stock
  • 3 tbsp crème fraîche
  • Chopped parsley and a little ground paprika to serve

Method

  1. Heat the oil in a large pan, add the onion and sauté for 3–4 minutes or until pale golden.
  2. Meanwhile, wash the parsnips, trim the ends and chop them into even sized chunks.
  3. Add the parsnips to the pan along with the garlic and ginger, sauté for 2 minutes, stirring.
  4. Pour in the stock and add a little seasoning. Bring to the boil, cover and simmer for 20–25 minutes or until the parsnips are tender.
  5. Use a stick blender to purée the soup until it is nice and smooth.
  6. Add the crème fraîche and taste for seasoning. Serve hot in bowls, sprinkled with a little parsley or paprika.

NFU Countryside has put together a fantastic collection of recipes for our recipe book called 'Countryside Kitchen.' The book, which contains recipes and some of the stories behind the growers of the raw ingredients retails at £15.95 plus P&P. Members can buy the book for £7.95 plus P&P. 

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