Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, use-up parsnip soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Use-up Parsnip Soup is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Use-up Parsnip Soup is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have use-up parsnip soup using 6 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Use-up Parsnip Soup:
- Get 3 parsnips, peeled and coarsely diced
- Make ready 2 medium potatoes, washed and roughly chopped
- Take 2 medium onions, roughly chopped
- Take 1 tsp dried thyme
- Get 1 litre vegetable stock. “Marigold” bouillon powder works well
- Take 1 tbs oil
Steps to make Use-up Parsnip Soup:
- Heat oil to medium-high in a stockpot or similar and fry the onions for 2 minutes. You should not need to stir but don’t burn them. Soft but not caramelised is the aim.
- Add the parsnips and potatoes and give it all a quick stir.
- Add the stock and stir well. Bring to boil.
- Reduce to a fast simmer, add the thyme and cover.
- Simmer for 20-25 minutes, stirring occasionally.
- Pour into a blender and whizz until a nice smooth consistency is achieved.
- Taste and season if required. I find that it’s usually sufficiently salty already.
- Serve piping hot with granary bread, crusty rolls or other bread.
So that is going to wrap it up for this exceptional food use-up parsnip soup recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
