Quick & Easy Spicy Parsnip Soup
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This is a very easy and cost-effective soup that is filling and comforting on a cold day. You can adapt the recipe by substituting potatoes for the parsnip and you can omit the leeks altogether. The better the stock cube, the better the soup will be.
Ingredients
- 2 small parsnips
- 1 leek (optional)
- 500 ml water
- 1 tablespoon olive oil
- 1 stock cube
- 1 good sprinkle of mixed spices (optional)
Method
You are free to use this image - just acknowledge izzymuses.com as the source.
You are free to use this image - just acknowledge izzymuses.com as the source.
Warm the olive oil in the base of large saucepan. Peel and chop the parsnip into small pieces. Slice the leek. Lightly fry the parsnip and leek in the oil until the parsnip softens. Crumble in the stock cube. Add 500 ml boiling water. Add a sprinkle of mixed spices. Simmer over a low heat for about 20 minutes.
Allow to cool slightly then whizz with a hand blender or put through the liquidiser.
This recipe makes enough for 2 generous portions – three at a push.
Serve with warm crusty bread and butter.
Delicious.
