Parsnip and ginger soup
2 tbsp vegetable oil
1 large onion, chopped
750g (1.6lb) parsnips
1 clove garlic, chopped
2cm piece root ginger, peeled and chopped
1.2ltr (2pts) vegetable stock
3 tbsp creme fraîche
To serve: chopped parsley and a little ground paprika
1. Heat the oil in a large pan, add the onion and saute for 3-4mins or until pale golden. Meanwhile, wash the parsnips, trim the ends and chop them into even sized chunks.
2. Add the parsnips to the pan along with the garlic and ginger, saute for 2 mins, stirring. Pour in the stock and a little seasoning. Bring to the boil, cover and simmer for 20-25 mins or until the parsnips are tender.
3. Use a stick blender to puree the soup until it’s nice and smooth. Add the creme fraîche and taste for seasoning.
4. Sprinkle with a little parsley or paprika if you wish!