A really good soup from ” Ministry of Food” by Jamie Oliver. He recommends serving it with some crunchy croutons, fried with smoked streaky bacon, scattered over the top.
Ingredients
- 2 carrots peeled and roughly sliced
- 2 sticks celery sliced
- 2 medium onions peeled and roughly chopped
- 800 g parsnips peeled and roughly chopped
- a thumb sized piece fresh ginger peeled and roughly chopped
- 2 plump cloves garlic peeled and sliced
- olive oil
- 2 stock cubes chicken or vegetable
- sea salt and black pepper
- 4 sprigs fresh coriander leaves picked, stalks discarded.
Servings:
Instructions
- Put a large pan over a medium heat and add 2 tbsps olive oil. Add all your chopped and sliced ingredients and stir. Cook , partially covered, for about 10 minutes until the carrots have softened and the onion is lightly golden.
- Put the stock cubes into a jug and add 1.8 litres boiling water. Stir until dissolved then add to the vegetables. Stir together and bring to the boil, then reduce heat, cover and simmer for 10 minutes.
- Season the soup then using a hand blender or a liquidiser pulse the soup until smooth. Divide between serving bowls and sprinkle over the coriander leaves, then add toppings of your choice.
Share this Recipe
Powered byWP Ultimate Recipe