Yield: 1 servings
|30 millilitres||Olive oil|
|1 \N||Onion; chopped|
|1 \N||Clove garlic; crushed|
|1 \N||2 in piece fresh root ginger; chopped|
|1¼ litre||Fresh vegetable stock|
|10 millilitres||Peanut butter|
|\N \N||Salt & freshly ground black pepper|
|\N \N||Sour cream to garnish|
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 pureing in a food processor or blender. Serve garnished with a swirl of sour cream.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.