Sam’s gran bought a soup maker recently. I’ve never come across one before and I’ve always made my soup using a stove and blender. I have to say, it was pretty damn good! Sam’s gran has a Morphy Richards one.
You simply put in 700g of vegetables, water and put it on for 21 minutes. It heats up and blends all in one.
Well I never!
It also stays incredibly hot for a long time due to the insulation. Pretty ideal if you’re pushed for time or want to shower whilst its on without fear of it bubbling over! And the finished article was pretty damn tasty.
So I thought I’d share with you my favourite parsnip soup recipe. You will need:
1 onion, chopped
225g potatoes, peeled and chopped
400g parsnips, peeled and chopped
1 litre of vegetable stock
450ml of milk
4 tbsp of double cream
salt and pepper to season
parsnip crisps and freshly grated Parmesan to serve
- First you need to make the parsnip crisps. To do that simply put shavings of parsnips in a warm oven (about 180 degrees) for about 20 minutes.
- Next, the soup. Melt the butter in a pan on a low heat. Add the onion and gently cook for 5 minutes. Then add the potatoes, parsnips and paprika. Mix well and stir occasionally for 15 minutes.
- Add the stock, milk, cream and then the salt and pepper. Bring to the boil and then reduce it to a simmer for about 25 minutes.
- Let the soup cool a little and then whiz it in batches until it is of a consistency you like – I often find blending 2/3 is good.
- To serve, reheat the soup and ladle into warm bowls. Top with the parsnip crisps and add a little Parmesan.
Let me know what you think 🙂