It’s another hot day today here in Warwickshire; my camera phone tells me so. Annoyingly this recipe was going to be a YouTube recipe of the week as I found a lot of reduced parsnips but since my camera kept cutting out to cool down, I gave up. I’m sorry, I just don’t have time to bend over backwards for it, so hopefully you will enjoy the recipe in written format only. I may be able to hash a video together if I film the rest in parts, but it won’t be as good but I’ll see what I can do, particularly as I had been working on some Stop Motion clips.
I’ve been meaning to do a parsnip soup for a while. I know it’s more of a winter comforting soup, but I still love soup any time of year and this one has been adapted from many other peoples’ favourite from the BBC Good Food website but mine is considerably different, lazier and Morphy Richards Soup Maker Friendly.
550g parsnips, peeled and quartered
1 medium potato, peeled and diced
1 onion, skin left on
2 garlic cloves, skin left on
1/2 tsp tumeric
1 tsp cumin seeds
150ml skimmed milk (healthy extra)
3 chicken stock cubes or vegetable for Vegetarian
1 celery stick, chopped
Chilli Infuse Frylight or other (note I found it for £1 in B&M the other day)
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1. Preheat oven on gas mark 7.
2. Place the onion, garlic, parsnip, spices and seasoning in an oven proof dish, mix well and spary the parsnips with frylight. Place in the oven for 30 minutes.
3. Once cooked, skin the onion and garlic and chuck in the Soup Maker along with everything else and set to Smooth, or if using a deep pan, do the same and simmer for 25 minutes until everything is tender then blend.
4. Serve and add extra seasoning to taste. If you find it a little too sweet, why not add some fat free crispy bacon on top?
Let me know your thoughts below (I am loving mine while I type during my lunchbreak)!
Tastefully Vikkie x