Serves 4
INGREDIENTS
3 tbls Olive Oil
3 parsnips, peeled and cubed
2 carrots, peeled and cubed
2 celery sticks, cubed
1 onion, diced
1 tsp dried mixed herbs
3 cloves of garlic
1 litre of hot chicken or vegetable stock
salt and pepper to taste
To Serve
Parmesan Cheese
Fresh Bread
METHOD
- In a large heavy-based saucepan, heat the olive oil
- Add the parsnips, carrots, celery, onion, garlic and mixed herbs. Season and mix well.
- Cover the pan with a lid and leave the vegetables to sweat for 15 minutes, stirring every 5 minutes to prevent vegetables sticking to the bottom of the pan.
- Pour in the hot stock and bring to the boil, then leave to cook for 10-15 minutes or until the vegetables are tender.
- Transfer the soup to a blender or food processor and blitz to a smooth consistency.
- Season to taste.
- Ladle soup into warm bowls and sprinkle with parmesan cheese and serve with fresh bread.