Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, use-up parsnip soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Use-up Parsnip Soup is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Use-up Parsnip Soup is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have use-up parsnip soup using 6 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Use-up Parsnip Soup:
- Prepare 3 parsnips, peeled and coarsely diced
- Get 2 medium potatoes, washed and roughly chopped
- Prepare 2 medium onions, roughly chopped
- Prepare 1 tsp dried thyme
- Take 1 litre vegetable stock. “Marigold” bouillon powder works well
- Get 1 tbs oil
Steps to make Use-up Parsnip Soup:
- Heat oil to medium-high in a stockpot or similar and fry the onions for 2 minutes. You should not need to stir but don’t burn them. Soft but not caramelised is the aim.
- Add the parsnips and potatoes and give it all a quick stir.
- Add the stock and stir well. Bring to boil.
- Reduce to a fast simmer, add the thyme and cover.
- Simmer for 20-25 minutes, stirring occasionally.
- Pour into a blender and whizz until a nice smooth consistency is achieved.
- Taste and season if required. I find that it’s usually sufficiently salty already.
- Serve piping hot with granary bread, crusty rolls or other bread.
So that’s going to wrap this up for this exceptional food use-up parsnip soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
