Cream of parsnip soup was on my to do list so I made it for breakfast and I’m glad that I did. It is very simple in terms of preparation time so if you are strapped for time it is good for that reason. Secondly, it is absolutely delicious. It has a sweet, nutty taste to it which is brought about from the butter.
Apparently there are major health benefits to eating parsnips such as: enhanced vision, oral and skin health and reduced birth defects and heart problems. This soup is an absolute winner, mum loved it too. You can even adapt this soup by adding crispy parsnip for garnish and taste.
Prep: 15 mins
Cooking time: 1 hour
Serves: 3 people
-1 bag of parsnips
-1 1/2 knob of butter
-2 tsp Garlic paste
-1 tsp Tarragon
-1 tsp Coriander
-1 tsp Marjoram
-50ml of milk
-Salt and pepper to taste
Wash and cut the parsnips into batons.
Fry the parsnips in butter until golden and soft on a medium heat.
Place the cooked parsnips into a food processor and blend (add some oil if you have difficulty blending).
Add a little bit of oil to a medium saucepan on a medium heat.
Add the pureed parsnips to the saucepan.
Add milk to the puréed parsnips and mix.
Add herbs and allow to simmer for 20 mins.
Serve in a bowl.