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parsnip and ginger soup

For no longer not up to the principle 40 years of my lifestyles I not at all made soup, no longer a unmarried bowl of it.  I always concept that it was once somehow tricky and mysterious and likewise you can need a lot of specific pans and tool.  It was once only after I first be told the recipe for vegetable soup in Nigella Lawson’s e book “The easiest way to Consume” that I realised that in reality it was once outrageously simple and I have been missing out all that time.

The only specific equipment you need is a large saucepan or stockpot and a stick blender.  A foods processor will also be useful for cutting huge parts of vegetables alternatively in reality a knife and board gets them chopped or sliced successfully enough as they get ready dinner down merely as swiftly.  Maximum recipes suggest moving the cooked soup to a jug type of blender or foods processor alternatively I not at all do and always use my trusty earlier stick blender directly inside the pan.

I was checking the contents of my veg drawer and realised that I have been over enthusiastic when looking for parsnips for Christmas and I nevertheless had some which have been more than ready for using up.  A quick browse of my get ready dinner books and 5 mins later I was chopping them for parsnip and ginger soup.  Thirty mins after that we’ve got been tucking in.  The recipe required recent ginger which I did have however it was once inside the freezer.  That’s as soon as I discovered you can peel and slice it directly from the freezer.  I moreover added plenty of small pieces of butternut squash which have been placing spherical, due to this fact the slightly deeper colour than if I had only used parsnips. 

One of the problems I found out from Nigella’s recipe is that many soups make the most of splash of dry sherry previous than serving.  In consequence I incessantly upload it to all my soups, relating to it as “the mystery aspect”!

This soup was once easy and speedy to make, totally delicious and wonderfully warming for a cold iciness’s day. 

For added ideas on making soup, see Dom’s submit proper right here.


25g or a large knob of butter

30g of recent or frozen ginger, peeled and sliced

1 small red onion, peeled and chopped

500g parsnips, peeled and sliced

1 litre of vegetable stock (I made mine using Marigold powder)

An excellent splash (or a small glass) of dry sherry.


Melt the butter in a large saucepan or stock pot.  Upload the ginger and get ready dinner for a couple of mins, stirring.

Upload the onion and parsnips to the pan, season with salt and pepper and get ready dinner for yet another short while.

Upload the stock and bring to the boil.  Simmer for approximately 15 minutes in which generation the vegetables should be subtle and delicate.

Remove from the heat and process with a stick blender until as blank or lumpy as you need.  Stir in splash of dry sherry previous than serving.  Upload a dollop of crème fraîche or swirl of cream to each serving for those who occur to love.

Serves 4.

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