I am one of the biggest addicts when it comes to parsnips. They are delicious. Whether you roast them in the oven, have them in casseroles or use them for soup they are amazing. I love the smell of them and can sniff raw parsnips all day if it wasn’t considered as weird.
It is winter = the only time of the year when I get to enjoy some parsnips. Living in Portugal they are something that is very under stocked. I have never seen them in the normal supermarkets in the 8 winters that I have spent here. They would be available in our local English supermarkets but after being shipped from England always looked horrible and was always over priced.
Our only hope of getting our hands on some is our local cash and carry. This time around we were surprised to see that they had them in large portions and we soon put them in our trolley and took them home with us!!!!
Normally because we can only get a small portion it normally just goes on our roast dinner at Christmas and as we all fight over who gets the last one there is never any leftovers.
But this time for the first time in eight years there were so we were quick to create a delicious creamy parsnip soup and this is the recipe!
- 2 Sweet Potatoes
- 1 Large Onion
- 4 Medium Parsnips
- 2 Large Carrots
- 1Tsp Garlic Puree
- 100ml Water
- 1Tsp Thyme
- Salt & Pepper
- Peel and dice the sweet potatoes, onion, parsnip and carrots and place them in the soup maker.
- Add the garlic puree, water and seasoning.
- Cook for 25 minutes on the cook and blend feature.
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