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)
Serve hot with a piece of crusty bread on the side.
Celeriac is available all around the world during winter time. Its best to use the seasonal fruits and vegetables in your cooking. Celeriac can be cooked in many ways but I like the celeriac mash and the soup a lot.
Celeriac known to be a very good vegetable with lots of fibre and also lots of vitamins and minerals. The scientists says the celeriac is an excellent source of some of the essential minerals such as phosphorus, iron, calcium, copper, and manganese. Recently I read an article says that it contains lots of anti cancer properties to prevent colon cancer.
When you cook celeriac make sure to add more veggies to make it a full meal. This soup can be kept up to 3 days in refrigerator and also can freeze in individual containers up to 3 months.
Adding Cream to this is your choice. It tastes nice with any cream too.
This recipe will serve up to 4-6 people.
Gather several carrots, 3 potatoes, celery sprigs, half of a leek (I used the white part) 1 whole celeriac and one onion with several cloves of garlic. Chop the vegetables roughly. Celeriac needs to be cleaned like potatoes.
Add some butter in to a pot and let it melt. Instead you can use any oil too. Add the chopped vegetables except celeriac and the potatoes. Stir fry about 5 minutes.
Mean while get some salt to your taste and enough stock water to cover the vegetables.
Add the potatoes and celeriac in to the pot and stir wee another 2 minutes on a high heat.
After add the stock water just enough to cover the vegetables.
Once cooked , strain the veggies & mash or puree the vegetables.
Add in to the soup and serve hot with a toasted crusty bread or a bread roll.
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.
- 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
- Add oil in to a pot and add garlic. Fry about a minute.
- After add the onions , leeks, carrots & fry several minutes.
- After add tomatoes, bay leaf and the spices , lentils, pureed tomato, stock water and sugar. mix well.
- Cook on simmering about 45 minutes to 1 hour.
- Lastly add cream. Bring to boil. Check sugar and salt.
- Serve hot.