Thursday, September 16, 2010

Parsnip Ginger Soup

 I tend to enjoy trying out "unique" recipes, so the unusual combination of parsnips and ginger caught my eye. This was surprsingly tasty, and my whole family loved it. My husband prefers it with chopped bacon and a dollop of sour cream. I prefer the "healthier" version of  roasted pepitas and fat-free plain yogurt. 
 My kids like it with ALL of those toppings. To each his own!

*got this recipe from Jamie Oliver's cookbook Jamie's Food Revolution.

Parsnip Ginger Soup Recipe
Serves: 6 Prep: 15 minutes Cooking Time:  25 minutes

2 carrots, sliced
2 celery stalks, sliced
2 medium onions, diced
1 lb parsnips, sliced
a thumb piece of ginger, minced
2 cloves of garlic, minced
1  3/4 quarts chicken or vegetable broth or stock
Salt and pepper to taste
Cilantro Sprigs

1. Heat broth in a small saucepan until boiling. Keep it at boiling. In a large soup pan add 2 TB olive oil over medium heat. Add all your chopped ingredients. Saute till soft about 10 minutes with lid askew.  
2. Add the boiling broth to the vegetables. Give it a good stir, and simmer for about 10 more minutes with lid on.
3. Take off heat, and with an immersion blender or standing blender mix all the ingredients until smooth. Sprinkle with cilantro.


Plan and Prep Ahead 

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner. 

~Chop all your vegetable ingredients and keep in fridge until ready to use.
~Make soup ahead of time, and then reheat later.


Who likes to CHANGE IT UP? 

~Use extra carrots instead of parsnips.
~Add some cinnamon or nutmeg.
~Instead of cilantro use parsley.

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