In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Rustic Parsnip Soup
Hello everyone,
Sharing with you all this week is a recipe for a delicious homemade soup. The recipe is for a Rustic Parsnip Soup and if you are a lover of parsnips as I am, then this simple, all natural rustic soup will be a winner for you. The flavour is pure creamy parsnip, and nothing else.
Enjoy!
Serves 6 | Preparation time: 15 mins | Cooking time: 45 mins | Stove top cooking
INGREDIENTS
750g organic parsnips – washed, trimmed, peeled and sliced thinly
60g butter – unsalted
1 medium red onion – thinly sliced
1.5 litres chicken stock – or water
Freshly ground black pepper
Sea salt to taste
- 100ml single cream – optional
Garnish
- Fresh coriander leaves
INSTRUCTIONS
1. Make soup
Melt butter in large deep saucepan. Add sliced onion and parsnip, mix well.
Now add the stock, seasoning and bring slowly to the boil. Reduce heat and simmer for 45 minutes until parsnips tender and very soft.
Blend to a thick puree in a food processor or by an electric hand blender. Add cream. Check seasoning.
2. Serve!
Delicious hot with a sprinkling of coriander leaves.
JULES TIPS:
If you have an electric food processor with a slicing blade, use this to thinly slice your peeled parsnips and onion, if not, slice by hand.
I use homemade chicken stock as the base to my soup but if you wish to remove all animal products, use water, coconut oil and a non dairy yoghurt for the cream, and omit the butter, chicken stock and dairy cream.
