Parsnip Soup

Parsnip Soups (6 servings)

Ingredients For Parsnip Soups

15ml/1 tbsp sunflower oil
1 large leek, sliced
2 celery sticks, chopped
450g / 1 lb sweet potatoes, diced
225g/8oz parsnips, diced
900 ml / 3 3/4 cups vegetable or chicken stock
Salt and ground black pepper
15ml/1 tbsp chopped fresh parsley and roasted strips of sweet potatoes and parsnip, to garnish.

Parsnip Soups Nutritional Information (Per Portion)

Energy          - 115 kcals/ 486 kj
Fat, Total      - 4 g
saturated fat   - 0.46g
Protein           - 3.1g
Carbohydrate - 17.9g
Fiber              - 3.07
Sodium           - 780 mg

Preparation Method for Parsnip Soup

1. Heat the oil in a large saucepan, add the leek, celery, sweet potatoes and parsnips. Cook gentle for about 5 minutes, stirring to prevent them browning or sticking to the pan.

2. Stir in the stock, bring to boil, then cover and cook gently for about 25 minutes until the vegetables are tender, stirring occasionally. Season to taste with salt and pepper.

3. Remove the pan from the heat and allow to cool slightly.

4. Puree the soup in a blender until smooth, then return the soup to saucepan and reheat gently. Ladle into warmed soup bowls to serve and sprinkle over chopped fresh parsley and roasted strips of sweet potato and the parsnip soup is ready to be serve.

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