For the past couple of weeks, I've been taking anything left over in the fridge on Sundays and making experiemental soup from it. It's gone surprisingly well, so I thought I'd try and do it every week and blog the results.
This week, there was some carrots and a couple of sad looking parsnips left over. Easy!
Recipe: Carrot and Parsnip Soup
1tbsp butter, softened and a glug of olive oil
1 onion, peeled and chopped
around 500g carrots, peeled and chopped
2 large parsnips, peeled and chopped
1 tbsp freshly grated root ginger
1 clove of garlic
600ml vegetable stock
60ml (4fl oz) single cream
Salt and ground black pepper
Couple of handfuls of red lentils (optional, but they were in the cupboard staring at me!)
Melt butter, cook onion gently for 3 or 4 minutes. Add parsnips and carrots and soften for 10mins or so.
Add garlic and ginger, stir for a couple of minutes. Add stock, simmer for 10mins then add lentils. Simmer for another 20mins until vegetables are cooked.
Blitz with a stick blender, then stir in cream and season with salt and pepper. Done!
It did turn out a bit thick - I'd probably add more stock if I did this one again...
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