Parsnip and Swede Soup
This parsnip and swede soup is comforting and delicious. It's got a slightly sweet, nutty flavour, and is packed with health benefits. Perfect for a cold winter's day!
Equipment
- Blender or food processor
Ingredients
- 2 onions peeled and chopped
- 1 tbsp olive olive
- 10 g butter optional
- 400 g swede peeled and cut into 1cm cubes
- 400 g parsnips scrubbed and cut into 1 cm cubes
- 1 teaspoon dried thyme
- 850 ml stock chicken or vegetable
- seasoning to taste
Instructions
- Place a large lidded pan on a medium heat and add the olive oil and butter if using. Fry the onions for 5 minutes until starting to soften and brown.
- Add the diced swede and parsnip and continue to fry for a further 5 minutes.
- Add the stock and thyme and cover the pan.
- Simmer gently for 20 minutes. Stir occasionally to check that none of the vegetables are sticking on the bottom of the pan. The vegetables should be tender to the point of a knife. If necessary, simmer for slightly longer.
- Blitz the soup until smooth. You can either use an immersion blender in the pan, or transfer the soup to a food processor or blender.
- Taste the soup and add a little more seasoning if necessary (depending on the saltiness of your stock). Serve hot.
Notes
- If you like nutmeg, add a pinch when you adjust the seasoning
- For a more indulgent soup, swirl some cream into the bowl when serving
Nutrition
Calories: 109kcalCarbohydrates: 20.8gProtein: 2gFat: 2.7gSaturated Fat: 0.4gFiber: 5.7gSugar: 8.5g
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