- Vary the quantity of these ingredients according to your taste preferences and the quantity of soup you are making.
- I make my soups thick like a puree and then add more water to them just before serving them.
- Using the above method of soup making saves on storage space in the fridge or freezer if you are not eating it straight away. I think it also saves on the cooking time and amount of power used to make the soup.
- You can start this soup of as described in the recipe below and then put it into a slower cooker or crock-pot to continue cooking until you are ready to eat it.
Ingredients for Parsnip Soup.
- You will need a small amount of onions, I use shallots but that is a taste preference.
- You can add a small amount of sweet potato or ordinary potatoes if you want to bulk up the dish, not too many though as you want the soup to taste of parsnip. Not essential.
- A vegetable stock cube or one of those tiny vegetable stock tubs. Not essential but I like to add this.
- A small amount of oil in the base of the saucepan.
- Prepare your vegetables.
- Layout the things you will need so that they are nearby as you work.
- Put the onions into the pan and saute lightly, i.e.heat them in the warm oil until translucent but not brown.
- Add the cut up parsnip and any other veggies.
- Add enough water to cover the parsnips and other ingredients and add the stock cube. *
- Cook until you can tell the vegetables are cooked and soft.
- When cool blend. You can freeze it down when cold if you want to save it.
- To enjoy this soup at its best! - Reheat it, and serve this as a meal when you are cold and hungry from walking or working outside. Serve it with chunks torn or sliced from a tasty loaf of bread.
Slow cookers or a Crock-pot are a great way to cook recipes like this one.
They come in a range of styles and sizes if you are looking to buy a slow cooker.
The one I use has a ceramic pot inside a stainless steel outer the latest version of this is one: Amazon.co.uk.