I used leek in this recipe as I had one in my fridge, but I would usually use a chopped onion. My sister left behind some chopped ginger and garlic and I used these instead of fresh.
This recipe serves 2.
Honey Parsnip Soup
- 5 parsnips peeled and cored
- 1 leek
- 1tsp chopped garlic
- 1tsp chopped ginger
- 1/2 tsp chopped red chili
- 1 vegetable oxo cube
- 1tbsp honey
- 500 ml semi skimmed milk
- creme fraiche to finish
- Spray a saucepan with oil and heat the garlic, ginger and red chili.
- Chop the parsnip, leek and add to the pan. Cover with water and add a vegetable oxo cube. Cook until the parsnip is soft and most of the water has evaporated.
- Put this into a food processor and add the milk and honey. Give it a whizz until nice and smooth.
- Depending on the type of food processor you have, you might want to warm this mixture through in a pan. Top with a little creme fraiche.
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Sounds delicious! Love the addition of ginger and chilli to counteract and compliment the sweetness of parsnip and honey. Yum!
ReplyDeleteooooo I like your way of wording that! It was good x
DeleteYUM! I LOVE parsnip soup...great idea to add chilli and honey! Thanks for linking up to #CookBlogShare. Eb x
ReplyDeleteI think I eat too much soup and then go off it and it is great to remind myself how good it is!
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