RECIPE :: celeriac and parsnip soup
Ingredients
2tbsp of olive oil,
1 medium onion (finely chopped),
3 medium parsnips (peeled and roughly chopped),
1 large celeriac (peeled and roughly chopped),
1000ml of basic vegetable stock,
5 cloves of garlic (quartered),
1 handful of fresh parsley (roughly chopped),
juice of 1 lemon,
½ tsp of salt,
½ tsp of szechwan pepper.
Method
| 1) |
Fry the onion with the olive oil over a low/medium heat for 5 minutes. |
| 2) |
Add the parsnips and celeriac to the onions and fry for a further 5 minutes. |
| 3) |
Add the garlic and stock to the pan and bring to the boil. Lower the heat and simmer for 20 minutes. |
| 4) |
Add the parsley to the vegetables. Place the soup into the blender and whiz away until smooth. |
| 5) |
Mix the lemon juice, salt and pepper to the pureed soup and simmer for a further 5 minutes. Add more salt and pepper to taste. |
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