Monday, 6 February 2012
Parsnip and Spinach Soup
On Sundays in winter, we usually make a large pot of soup that'll serve us for lunch throughout the week. Today, my partner had a look in the fridge and came up with this stunner!
2 largeish onions, chopped
1 whole clove garlic, chopped
1.5 kg parsnips
750 g carrotsSend
200 g spinach leaves
2 medium potatoes
2 l low-salt stock
1 chilli, chopped and deseeded
1. Sauté the onions, garlic, chilli and basil until the onions become translucent. Add the parsnips, carrots and potatoes and mix together until the veggie are coated (2-3 minutes).
2. Add the stock and season with black pepper. Bring to the boil and add the spinach.
3. Simmer for 20 minutes or until all the veg are soft, stirring from time to time as the spinach tends to float to the surface. Blend when ready.
For a less sweet flavour, try this with fewer parsnips and more potatoes.