Cream of Parsnip & Potato Soup

Parsnips have their own sweet flavour unique to them, I smell a raw mango in cooked parsnips. Its good in soups and also to accompany your roast. Parsnips are very common winter vegetable you can use in different types of cooking. This is one of them.

This soup will serve 6 people.

Get two parsnips and peel and wash them thoroughly. Then chop them roughly.

Peel and wash two potatoes and chop roughly.

You will need one  and and several cloves of garlic roughly chopped with enough salt and pepper to taste as well as any kind of a herb to your liking. I used mixed herbs.

Add butter in to a pan and add the onion and garlic with herbs.

Add the potatoes and parsnip and saute several minutes. Measure the water from the soup bowls the amount you need.  Add one less bowl. (If you are serving 7 add six cups)

I pressure cooked. You can slow cook or cook on simmer until tender. Add the soup in to a mixer and puree the soup. Add cream and puree soup again. (I didn’t add any cream ad I found it that good and creamy)

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Serve hot with a piece of crusty bread on the side.

Pumpkin Soup

Pumpkin soup is one of the delicious soups. You can make a full meal out of that after adding extra vegetables in to it. When you add extra vegetables it tastes so nice giving extra flavour to it.

This can be a good winter warmer and a vegetarian dish too. If you are a vegan try leaving butter and cream and instead use olive oil and rice cream or coconut milk.

This recipe will serve 4 people.

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Cut 2-3 stalks of celery, several cloves of garlic, one large onion and white part of the leek. Add parsley or celery leaves.
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Cut 400 g Pumpkin (I used Kent Pumpkin) and 2 large potatoes.
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Add one serving size for each person plus one extra for cooking. If you use stock powder  add 2 tsp in to it or use stock water instead water. I used 1/4 cup of whipping cream. Add salt and pepper to your taste.
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Add butter or olive oil in to a pot. Put it on the stove.
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Add all the chopped vegetables in to it.
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When the onions are translucent add the chopped up pumpkin and potatoes.
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Add the measured stock water in to the pot..
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Bring to boil and simmer 45 minutes to 1 hour.
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Leave to cool down and add to a blender and add the cream too.
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Serve hot with crusty bread or a bread roll.

Lentil and Tomato Soup

[youtube https://www.youtube.com/watch?v=jdCunGuOgoU&w=560&h=315]

Ingredients

  • 150g Lentils
  • 3 large tomatoes
  • 1 medium carrot chopped
  • 1/2 of a leek chopped
  • Or Celery
  • 1 onion chopped
  • 1 can tomato
  • 1 tablespoon -2 tbsp. sugar
  • Chopped garlic
  • 1 bay leaf
  • 1/4 cup whipping cream
  • 1 tsp cumin powder
  • Pinch pepper
  • 1/2 tsp coriander powder
  • 1 litre stock water

Method

  1. Add oil in to a pot and add garlic. Fry about a minute.
  2. After add the onions , leeks, carrots & fry several minutes.
  3. After add tomatoes, bay leaf and the spices , lentils, pureed tomato, stock water and sugar. mix well.
  4. Cook on simmering about 45 minutes to 1 hour.
  5. Lastly add cream. Bring to boil. Check sugar and salt.
  6. Serve hot.
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