Sweet Potato and Parsnip Soup
The sweetness of the two root vegetables comes through strongly in this delicious soup!
INGREDIENTS
Serves 6
1 tablespoon sunflower oil
1 large leek, sliced
2 celery stalks, chopped
4 cups diced sweet potatoes
1 1/2 cups diced parsnips
3 1/4 cups vegetable stock
Salt and freshly ground black pepper
For the garnish
1 Tablespoon chopped fresh parsley
Roasted strips of sweet potatoes and
parsnips
1 – Heat the oil in a large saucepan. Add the leek, celery, sweet potatoes, and parsnips and cook slowly for about 5 minutes, stirring to prevent them browning or sticking to the pan.
2 – Stir in the vegetable stock and bring to a boil. Lower the heat, cover and simmer for about 25 minutes, or until the vegetables are tender, stirring occasionally. Season to taste. Remove the pan from the heat and let the soup cool slightly.
3 - Puree the soup in a blender or food processor until smooth. Return the soup to the rinsed pan and reheat slowly. Ladle into warm soup bowls to serve and sprinkle with the chopped parsley and roasted strips of sweet potatoes and parsnips..
Digging the leeks
Roast strips of sweet potatoes and parsnips
Serve soup hot sprinkled with parsley and
roasted stripes of sweet potatoes and parsnips
I used 8 wild leeks in making the soup instead of the 1 large leek. For the roasted strips of sweet potatoes and parsnips, add 1 tablespoon of olive oil, tossed the strips and baked for 10 minutes until brown in a 400 oven. This is the 3rd parsnip soup we have made and I hope you have enjoyed them as much as we have. I really love this vegetable and for sure we will be planting it in our garden this year.
Heather we are so proud of your accomplishment!!!
The thought for the week - "Fear less, hope more: Eat less, chew more: Whine less, breathe more; Talk less, say more; Love more, and all good things will be yours" Swedish Proverb
Happy souping until we meet again!
Souper Sarah
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