Parsnip and ginger soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | millilitres | Olive oil |
| 1 | Onion; chopped | |
| 1 | Clove garlic; crushed | |
| 1 | Carrot | |
| 450 | grams | Parsnips |
| 1 | 2 in piece fresh root ginger; chopped | |
| 1¼ | litre | Fresh vegetable stock |
| 10 | millilitres | Peanut butter |
| 15 | millilitres | Tamari |
| Salt & freshly ground black pepper | ||
| Sour cream to garnish | ||
Directions
1. Heat the oil, add the, onion and saut‚ gently, then add the garlic, carrot parsnips and ginger, and continue cooking until tender.
2. Add the stock, bring to the boil, simmer for 30 minutes or until the vegetables are tender.
3. Add the peanut butter and tamari and season to taste. Allow to cool slightly before pur‚eing in a food processor or blender. Serve garnished with a swirl of sour cream.
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