Parsnip soup is a delicious soup for winter. It can be enjoyed as a starter or a main course. Vegetables are very good for your health. This delicious parsnip soup I have made for my friendly guests during my chef carreer. I also enjoyed making the butternut soup too. I usually made soups as starters in the winter months, and other types of starters for summer time such as Springbok Carpaccio and many more. This parsnip soup is ideal for the vegetarians as well. Enjoy it with Naan bread on the side.
Serves: 4 Prep time: 20 Minutes Cook time: 40 Minutes Ready in: 60 Minutes
Nutrition: Calories 336 Carbs: 44g Protein: 8.8g Fat: 15g
8 teaspoons olive oil 2 onions, finely chopped 3 garlic cloves, peeled and finely chopped 1 teaspoon ground cumin 2 teaspoons rosemary sprigs, finely chopped 500 g parsnips, peeled and finely diced 600 ml vegetable stock 60 g olives, chopped
1Heat the oil in a large pot and fry the onions until light and glossy.
2Add the garlic, cumin and chopped rosemary and cook further for about 2 minutes.
3Add the parsnip, then add the stock and simmer for half and hour.
4Stir in the olives and then puree everything together.
5Season well with salt and pepper.
6Serve with Naan bread and garnish with chopped chives, paprika and cream.
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