PARSNIP SOUP
Ingredients
8 parsnips, peeled and chopped
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 in. of ginger, peeled and chopped
1 tsp. of coriander seeds, crushed
1/2 of small jalapeno, deseeded and sliced
7 cups or water, vegetable stock or chicken stock
Olive oil
Salt
8 parsnips, peeled and chopped
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 in. of ginger, peeled and chopped
1 tsp. of coriander seeds, crushed
1/2 of small jalapeno, deseeded and sliced
7 cups or water, vegetable stock or chicken stock
Olive oil
Salt
Heat olive oil in a large saucepan. Add the onion, garlic, ginger and jalapeno and sauté, stirring occasionally, for around 5 minutes. Crush coriander seeds with a morter and pestle. Add crushed coriander and fry for another 1 minute.
Add the chopped parsnip and stir together. Pour water or stock, and bring to a boil. Add salt. Turn down the heat and simmer for 30-35 minutes with a lid on.
Transfer your almost ready to eat soup to a blender or use a hand blender and puree it .
Sincerely yours,
Nellie
Nellie
