Carrot-Parsnip-Ginger Soup
Carrot-Parsnip-Ginger Soup is an moderately easy dinner. Made with 1 large spanish onion, 1 lb. young carrots, 1 lb. small parsnips, fresh ginger root and 1 tbsp. sunflower seed oil, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Chop onion; peel and slice carrots and parsnips into 1/2-inch slices.
Grate 1 cup ginger (remainder can be stored in freezer for future use).
Heat oil; add chopped onion and cook over low heat with lid on until wilted.
Add carrots, parsnips and grated ginger; mix well, then raise heat to medium.
Replace lid and cook for a further 5 to 10 minutes.
Add hot chicken stock; bring to boil, then simmer slowly until vegetables are tender.
Liquidize in blender until smooth; strain into bowl.
Adjust seasoning with salt, pepper and more grated ginger, if required.
May be frozen. Yield
8 servings.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment