Last minute dinner sorted: Cook creamy parsnip soup tonight - Stuff

MANJA WACHSMUTH

A creamy parsnip soup is the right way to see in winter.

It's the soup of the week!

I just love parsnip. It manages to be sweet and earthy at the same time, a flavour like no other. It's also truly seasonal – you'd be hard-pressed to buy parsnip during the summer months, so it's something to be savoured while it's around.

Here it's blended (and feel free to use a stick blender for this part) into a simple, uncomplicated soup, extra ingredients there only to enhance the star ingredient. Consider the pine nuts optional.

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CREAMY PARSNIP SOUP

Serves 6

Ingredients

2 tablespoons olive oil

1 onion

4 cloves garlic

4 parsnips

1 large Agria potato

1 litre liquid vegetable stock

1/ cup sour cream

Toasted pine nuts

Fresh parsley

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* Recipe: Quick Smart ideas from Ginny Grant

Method

Heat the olive oil in a large pot. Add the diced onion and garlic, and cook gently for 8 minutes.

Add the parsnips and potato, both peeled and cut into chunks. Add the stock. Bring to the boil, then simmer for 15 minutes until the vegetables are tender.

Add the sour cream then puree the mixture in a blender. Season with salt and pepper.

Gently reheat and serve, scattered with pine nuts and parsley.