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35 Minute Parsnip & Mustard Soup. A seasonal wintery soup with parsnips, yum!
Serves: 4 Time: 35 minutes
Ingredients
1 tablespoon olive oil
500g parsnips, scrubbed and cut into 2cm pieces
400g floury potatoes, like Maris Piper, peeled and cut into 2cm pieces
1 onion, coarsely chopped
2 very low salt vegetable stock cubes
250ml skimmed milk
2 tablespoon wholegrain mustard, or to taste
50g parmesan-style vegetarian cheese, finely grated
4 tablespoon snipped fresh chives, to garnish
Method
Heat the oven to 180°C and line a baking tray with non-stick baking paper and boil 1 litre of water in the kettle.
Heat the oil in a large saucepan over a medium-high heat. Add the parsnips, potatoes and onion, then cook, stirring, for 5 min or until golden. Crumble in the stock cubes, then add the milk, mustard and boiling water. Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 15 min or until the veg are soft.
Meanwhile, make some cheese crisps to dip into the soup by dividing the grated cheese into 4, then arrange in mounds, spaced about 5cm apart, on the prepared tray. Flatten slightly, then bake for 5 min or until the cheese turns golden. Set aside.
Blend the soup with a stick blender (or whiz in a jug blender) until smooth.
Reheat if needed, then divide the soup among 4 serving bowls and garnish with the chives. Serve with the cheese crisps. Yum!
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Rosie ❤️
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