Broccoli and Parsnip Soup
Perdect lunch for a cold winter day.
Servings: 4 people
Equipment
- Large saucepan, stick blender, frypan
Ingredients
- 1 medium White Onion chopped
- 3 medium Parsnips peeled and chopped
- 1 medium Parsnips thinly sliced lenghtwise.
- 400 grams Broccoli cut into florets
- 3 cloves Garlic crushed
- 45 ml Cold Pressed Olive Oil Extra Virgin
- 900 ml Vegetable Stock
- Black Pepper to taste
Instructions
- Heat 30 ml of the oil in a large saucepan over medium heat and sweat the onion for 2 - 3 minutes.
- Add the parsnips, broccoli and garlic to the pan and stir.
- Cover with the stock and simmer for 25 minutes or until the parsnips are tender. Remove from the heat.
- Using a stick blender, blend the vegetables until smooth.
- Heat the remaining oil in a frypan and fry the parsnip (cut into lengthwise shavings, until they become crisp and golden.
- Season the soup with black pepper and make sure still warm before serving.
- Garnish each serving with the crisp parsnip strips.
