- 500 g raw parsnips
- 500 ml vegetable stock
- 1 tbsp olive oil
- 2 shallots
- 2 cloves garlic
- A few sprigs of thyme
- Peel the parsnips and chop off the two ends. Chop into small chunks (1 inch square) and set aside with the shallots (peeled) and garlic cloves (also peeled).
- In a hot pan, add the oil followed by the parsnips, shallots, garlic cloves and a few cracks of black pepper. Stir fry on a high heat for around 5 minutes or until the parsnips start to turn golden.
- Add the stock and thyme to the pan, bring to the boil, turn down the heat and simmer with a lid on for 30 minutes.
- Turn off the hob and allow to cool for 45 minutes before blending the soup. Warm back up by adding it back into the pan on a medium heat and serve with some fresh bread.
Nutrition (per serving)
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