Simple Parsnip Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 25 ml olive oil (for frying)
• 3 medium onions, chopped (600g)
• 3 large stick celery, chopped (150g)
• 4 -5 parsnips, peeled and chopped (500g)
• 3 medium potatoes, peeled and chopped (350g)
• 3 -5 garlic cloves, chopped
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon ground fenugreek
• 1 teaspoon english mustard powder
• 1 small handful parsley, chopped
• 1 1/2 liters vegetable stock (two stockpot or cubes in hot water)
• 250 ml skim milk

Recipe

• 1 on a medium-hot heat in a large pan soften the onions until they are just starting to colour.
• 2 add the celery and soften (i don't add these before as they hold a lot of water which tends to stop the onions colouring).
• 3 add the parsnip and soften.
• 4 add the garlic, pepper, fenugreek, mustard and salt and cook together for a minute or so.
• 5 add the stock and the potato (i don't add the potato until now as it tends to stick and burn).
• 6 cook on the medium-hot heat cook until all is soft keep giving it an occasional stir (about 20-30minutes).
• 7 add the parsley and blend (i use a stick blender, you can use a blending method of your choice).
• 8 add the milk and cook together for 5 minutes.
• 9 serve hot.