Easy Parsnip Soup

Ingredients

• 1 tablespoon olive oil
• 2 large onions (finely diced)
• 1 kg parsnips (peeled and cut into small chunks (roughly 1cm cubes))
• 2 cloves garlic (grated or crushed)
• 1 litre vegetable stock ((from a cube is fine, I used 1 Kallo Organic Vegetable Stock Cube))
• Salt and pepper to taste
• 50 ml double cream ((or to taste – see Note 1))

Instructions

1. 1

   Place the olive oil and diced onions in a fairly large saucepan and gently fry the onions for 5 minutes, with the lid on, until softened but not brown. Stir occasionally.

2. 2

   Turn up the heat to medium-high and add the parsnips. Fry the parsnips for 3 minutes, stirring regularly, until the onions and parsnips are tinged with brown. (See Note 2.)

3. 3

   Turn the heat right down and add the garlic. Fry for 1 more minute, stirring occasionally.

4. 4

   Add the vegetable stock, salt and pepper and turn up the heat. Bring to the boil, then turn the heat right down and simmer for 15 minutes with the lid on, or until the parsnip pieces are tender.

5. 5

   Tip the soup into a blender and blitz until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! (See Note 3.)

6. 6

   Return the soup to the pan and add the cream. Stir to ensure the cream is well mixed in, then serve.