Parsnip Soup

Easy to make, cheap, tasty and warming on a cool evening.
4 parsnips
4 potatoes
4 onions
1 pt 600 mls vegetable stock salt and pepper.
2 Tblsp soy milk or yoghurt
2 Tblsp olive oil
salt and pepper to taste
garnish with chopped parsley
Peel and chop the parsnips, potatoes and onions. Sauté in the oil until onions are translucent but not brown. Add the stock to well cover the vegetables. Cook until the vegetables are tender.
Puree through a sieve or in a liquidizer. Reheat and adjust the consistency with more stock if necessary. Add salt and pepper to taste.
Serve in 4 soup bowls. Swirl in a little milk or yoghurt and garnish with the parsley.
Serve with warm crusty bread baps or chunks of French roll.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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