It may sound unusual, but this soup is really truly delectable. Even if you’re not a fan of the humble parsnip, the lemon and sour cream give it a beautiful flavour that will leave you wishing you’d made double the amount!
Serves 4-6.
2 tblspn olive oil
1 onion, sliced
1 leek, sliced
2 sticks celery
1 clove garlic, crushed
4 small parsnips (2 large), chopped
1 cm slice ginger, roughly chopped
1.25 litres chicken or vege stock
1/2 lemon
2 bay leaves
Sour cream
Salt and pepper to taste
In large saucepan heat oil and cook onion, leek, celery, garlic, parsnip and ginger for 5 mins. Pour in stock and add lemon half and bay leaves. Cook for 20-25 mins until vegetables are soft. Remove lemon half and bay leaves and puree until smooth. Serve into bowls and add a dollop of sour cream and black pepper to each. Enjoy!